Sweet Potato and Beetroot Flan…A Sweet Beet Treat!!!

Sweet potato and Beetroot Flan

Ingredients

  • 4 x Tsp of Agar Agar
  • 3 x Peeled sweet potatoes (1 x extra sweet potato if you would like to add the sweet potato flower)
  • 1 x Half a cup of soya milk
  • 1 x Quarter of a cup of soya cream
  • 1 x Tsp salt
  • 2 x Cloves of garlic, finely chopped
  • 1 x Heaped tbsp of fennel seeds
  • 1 x Tsp pepper
  • 1 x Tsp cider vinegar
  • 1 x Tbsp of vegan gravy granules
  • 1 x Large onion diced
  • 2 x 250g Packs of precooked beetroot, cut into chunks
  • Garnish with coriander leaves

Directions

  1. Slice the peeled sweet potato and boil for 5 minutes until partially cooked. Then drain the water, add a pinch of salt and place the potato slices in a silicone tray. Microwaved the sweet potato to help dry them and stick them together.
  2. Place the sweet potato in the oven on 225 degrees and cook for 20 minutes.
  3. In a large pan brown the diced onion and then add the garlic.
  4. Add the fennel seeds, soya cream, soya milk, pepper, salt, cider vinegar and gravy granules and allow to simmer for 5 minutes.
  5. Now ad the beetroot, being sure to cut off any hard pieced of root.
  6. Blitz the mixture with a hand blender.
  7. Now add the agar agar and allow the mixture to simmer for 5 minutes. This allows the Agar Agar to dissolve properly.
  8. Get the sweet potatoes out of the oven and pour over the beetroot mixture. Place in the fridge and allow it to set for around 1 hour.
  9. For an added touch of beauty mash a sweet potato and cut a flower shape into it using a mold. Add this to the top of the flan and decorate it with coriander leaves.

 

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Hummus Dib Dab!!! (Well it is international hummus day after all)

Hummus and Dukkah style dip dab

Ingredients

  • 2 x Tins of chickpeas
  • 3 x Tsp of Tahini or smooth peanut butter
  • 1 x Avocado
  • 1 x crushed garlic clove
  • 1 x Tsp cider vinigar
  • 2 x Tbsp soya milk
  • 1 x Tsp salt
  • 5 x Tbsp sesame coated caramel peanuts
  • 2 x Tbsp of coriander seeds
  • 2 x Tbsp of cumin seeds
  • 1 x Pinch of Cayenne
  • Pomegranate jewels
  • fresh coriander

Directions

1. Place the chickpeas, avocado, tahini, garlic, salt, cider vingar and soya milk in a large bowl and blitz with a hand blender.

2. Place the hummus in a presentable bowl and make a well in the middle for the dukka dib dab to go.

3. In a pestle and mortar crush the sesame coated peanuts, coriander seeds, cumin seeds and a pinch of cayenne pepper.

4. In a pan toast the nuts and seeds. Be careful not to burn the mixture.

5.  Now place the dib dab in the hummus well.

6. Serve with toasted pitta bread and garnish with pomegranate jewels and fresh coriander…. Simply delicious 🙂

Rhyme time –

Hail hummus…the king of all dips

A place for you to dunk your chips.

A dukkah style dib dab that packs a punch

Its sure to cause envy if in your packed lunch.

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Stuffing Good Stew and Dumplings

Mediterranean stew and stuffing dumplings

Ingredients

  • 2 x Tins of chopped tomatoes with herbs
  • 2 x Leeks (chopped)
  • 3 x Cloves of garlic (chopped)
  • 2 x Heaped tbsp of capers
  • 4 x Gherkins (chopped)
  • 15x Black olives
  • 2 x Tbsp tomato paste
  • 3 x Tbsp liquid seasoning or a crumbled vegetable stock cube
  • 1 x Tbsp sweetener or sugar
  • 1 x Tin of butter beans
  • 1 1/2 x Cup of chopped peppers
  • 1 x Pack of stuffing
  • 1 x Tbsp balsamic vinegar
  • Fry Light spray
  • Salt

Directions

  1. Preheat the oven.
  2. Cook the leeks in a frying pan with some Fry Light spray for around 10 minutes.
  3. Add the chopped garlic and liquid seasoning to the pan and stir. Cook for around 5 minutes.
  4. Place the tinned tomatoes in a large oven proof bowl and blitz with a hand blender until they turn into juice.
  5. Add the remaining ingredients  (except the stuffing), to the tomatoes and stir.
  6. Place the lid on the oven proof dish and cook the stew in the oven.
  7. Whilst the stew is cooking make the stuffing mixture (as directed on the packet).
  8. Once the stuffing has cooled enough, roll it into balls.
  9. Place the balls on a baking tray and cook for about 25 minutes at 225°c.
  10. When the balls have cooked and turned a crispy, add them to the stew and cook for a further 30/35 minutes.

 

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The story behind the stew… Whilst on holiday in Tenerife last year, as you can imagine it wasn’t that easy to find places to eat as a vegan. I managed to find a restaurant that had one vegan meal… a tropical avocado salad. Looking forward to the avocado element of the salad, I sat waiting with excitement (that I might eat that day). However I was to experience great disappointment when the food finally appeared at the table because there was no avocado…I asked the waiter who informed me avocados were not in season at that time?? I thought…Ridiculous…and looking back… why they didn’t tell me when I ordered? I will never know! But the silver lining to this tale was that after this experience Barry and I managed to find a real beauty of a veggie restaurant (which also understood vegans) and we ate there for the rest of the week. I Can’t for the life of me remember the name of this little gem. I have tried to find it on Trip Advisor, but with no luck…but the food was lovely! One dish they made for me was polenta with a tomato sauce. The tomato sauce was amazing and the ingredient that made it stand out from other tomato sauces was the capers!! This is where the inspiration for the stew sauce came from…The stuffing dumplings was an idea I thought of when roaming through the cupboard and realised I had a packet of stuffing that needed to be used left over from Christmas! Rather then do stuffing with a Sunday roast I chose to do something different…hence the Mediterranean stew with stuffing dumplings.
So my fellow Vegan flockers… Get to the kitchen and get those balls cooking!! Flock this way and follow me on Instagram @flower_bird_and_dock, Facebook @flowerbirdanddock or on Twitter @Flowerbirdndock.

 

 

Golden Chocolate Pots

Rich and creamy Chocolate Pots

Serves 4 lucky people

Ingredients

  • 2 x Mashed or blended avocado (mashed banana could be used as an alternative)
  • 2 x Tbsp of cocoa powder
  • 2 or 3 x Heaped tbsp sweetener or sugar
  • 2 x Tsp of vanilla
  • 100g of Vegan chocolate (I used a Moo Free chocolate bar)
  • Glazed cherries
  • Fresh raspberry
  • Fresh blueberries
  • Dried fruit (I dehydrated my own banana, strawberries and pomegranate seeds, but you can buy ready made)
  • Unsalted pistachio nuts
  • Coconut flakes
  • Edible gold dust (not essential…but it does look pretty)

LRM_20170425_180021

Guidelines

  1. Cut the avocados in half and remove the flesh into a bowl and mash (or blend to get a smoother texture).
  2. Add the cocoa powder, vanilla and sweetener to the avocado and continue to mash and mix.
  3. In a silicone muffin tray put some dried pomegranate seeds in to the bottom of each cup (this adds a chewy crunch to each bite of chocolate).
  4. Break the chocolate up and place it into a microwavable bowl.
  5. Microwave for about 30 seconds. Check the chocolate and stir. If it is not fully melted put it back in the microwave for another 30 seconds, ensuring the mix does not burn.
  6. Once the chocolate has melted, place equal amounts of chocolate in the silicone muffin tray cups. Spread the chocolate around the muffin cups.
  7. Now place both mixtures in the fridge.
  8. After 10 minutes check the chocolate mix in the muffin trays. The mixture should have started to become firm. However before the chocolate completely sets, use a teaspoon to spread the chocolate around the edges of the muffin cups. This is so the sides of the cups become thicker and stronger.
  9. Now place the chocolate back in the fridge and allow to set for about another 15 minutes.
  10. Once the chocolate has fully set, equally fill the chocolate cups with the avocado mix.
  11. Place the glazed cherries, raspberries and blueberries on top of the avocado mix in a way that looks pretty.
  12. Place the tray back in the fridge and allow to set for at least an hour (if you can manage to restrain yourself from eating them all).
  13. Remove the chocolate cups from the silicone trays and add the dried fruits, pistachio nuts, coconut flakes, pomegranate seeds and gold dust.
  14. Eat them now or save them for later.

My Dad’s Birthday Pud…

Let me tell you a few important things about my dad… (I won’t mention his age…because he hates it!!)…. He is a caring and kind person…Doing anything he can to help people out!

He is excentric and wonderful (a lot like this sweet!). He is THE biggest Marylin Monroe fan, the only man I know to do the 3 peaks in his slippers… and the kind of guy that turns up to play a charity football match wearing a pirate hat and Dock Martin boots (when it wasn’t fancy dress).

So as a treat for my dads 67th Birthday (whoops… I let it slip!!)…I made him these flamboyant and gorgeous golden chocolate pots… He loved them!!

So why not treat someone special to these delightful ‘flocking’ desserts and become a part of the #Veganflocker gang. I promise…you won’t be disappointed 🙂

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