Garlic and Thyme Cheesy Spread!!!!!

OH MY GOSH - this is amazing!!! I would even go as far as saying that it is BETTER than real cheese spread!!! Made creamy by cashew nuts and cheesy by the nutritional yeast, this will definitely satisfy any gaping hole in your life that needs a creamy filling to close it up.

Ingredients

• 150g of raw, soaked and rinsed cashews 
• Around 100-150ml of water 
• 1/3 vegetable stock cube 
• 1/2 tsp of garlic granules 
• 1 1/2 tsp of dried thyme 
• 4tbs of nutritional yeast
• 1 tbs of olive oil 
• 1/2 tsp of salt 
• 1/2 tsp of black pepper 

Method 

1. In the blender put the soaked cashews and the water. Blend until completely smooth 
2. Then add all other ingredients (EXCEPT THE THYME) to the blender. Blast for 30 secs on high power. 
3. Mix in the thyme by hand and store in a jar in the fridge.  

Creamy Rich, Dairy Poor Raspberry and Almond Ice Cream

I have been planning to create a recipe like this for some time, ever since I tried Inspiral's raw vegan cashew ice cream (which was AMAAAAZZING!!!). The cashews in the recipe make a super creamy, rich texture, but also make the ice cream voluptuous and satisfying. You don't have to use the same ingredients as I did - just use the cashew cream as a base and make it any flavour that you like!

Ingredients 

• 50g raw and soaked cashews 
• 100ml of almond milk 
• 100ml of water 
• 200g of frozen raspberries 
• 100g of frozen blueberries 
• 1/4 tsp almond extract
• 1/2 tsp of vanilla extract 
• 6tbs of xylitol / sugar 
• 1 sachet of stevia 
• 3 tbs of date paste / other liquid sweetener 

Method 

1. Soak the cashews overnight, and then rinse them and throw them in the blender with almond milk and water. Blend until smooth. 
2. Add all other ingredients and blend until smooth. 
3. Freeze until firm and ready to eat. 

Kama Couscous with Raisins

Let me start by apologising about how long it has been since I have posted anything, but unfortunately I have been ploughing my way through mock exams and obviously that came with endless torrents of revision....

At least they are over and I can focus of FOOOD!!! :) This recipe has been inspired by both my recent new favourite ingredient - cous cous, and my recent new favourite chef - Yotam Ottolenghi! Couscous is a grain that I have never really explored before, but always am pleasantly delighted when I try it. However reading through Plenty and watching Ottolenghi's Mediterranean Feast (on Channel 4) has really excited my investigative food nature into creating my own Moroccan style dishes.  The Moroccan spice in this recipe - La Kama - can be either made as a blend at home or bought from a spice shop (I obtained mine from the Whole Foods spice section in Kensington), and gives the recipe a wonderfully warm and sweet flavour. 

Ingredients 

• 200g of wholemeal couscous 
• 1 tsp of olive oil 
• 1/2 veg stock cube + around 400-500ml of boiling water 
• 3tbs of nutritional yeast 
• 1/2 tsp of mustard powder
• 1/2 tsp of cumin 
• 3/4tsp of La Kama
• pinch turmeric 
• 3/4 tsp of garlic granules 
• 150g of peas 
• 100g of raisins 
• 1/2 tsp of xylitol/ sugar 
• 1/2 tsp of chilli flakes 
• Black pepper to taste 

Method 

1. In a heatproof bowl mix together the couscous, olive oil, boiling water and stock cube. Cover and let sit for around 2 mins (partially cooked)
2. Meanwhile put peas into slightly salted water until heated through and no longer frozen (if using frozen) - I would say this takes less than 2 mins - don't leave until completely cooked 
3. Drain water from the peas and add to the saucepan the couscous (there should still be veg stock that the couscous hasn't absorbed yet - but if there isn't add a bit more to stop it sticking to the saucepan). Add all other ingredients and stir until completely heated through and mixed. 
4. Season with black pepper and enjoy your taste of Morocco! 

Mango and Coconut Rice Salad

First of all, let me just say....

HAPPY NEW YEAR!!!!!!!!!!!! 

I hope that you all have a great new year filled with happiness and joy (and lots of cooking!). I have made a huge resolution list, as I do every year, even though they never really get fulfilled! BUT I hope you all reach your goals this year (just as I will try - although I know it most of them will last maybe half of January!)

Now on to the serious stuff... THE FOOD! :) 

I made this delicious rice salad for my family gathering on my sister's birthday, and I have decided that it went down so well (and also on special request from my Aunt) I am going to include it in my blog although it is not really my own recipe. The recipe came from the cookbook Plenty by Yotam Ottolenghi, although I did make a few very small tweaks.

Although it is now winter, I do think that this dish would make a perfect summer meal as it is both light and refreshing with a slight tropical twist! 

Serves around 8 - 10 (when doing a buffet lunch) or Serves 6 (as a normal lunch proportion) 

Ingredients 

• 170g of a long grain and wild rice blend (e.g. Tesco's easy cook long grain and wild rice)
• 1 tsp of olive oil 
• 1/2 vegetable stock cube 
• enough water to cook the rice 
• 30g of Thai basil 
• 200g of black rice 
• 1 1/2 red pepper, thinly sliced
• 15g of mint leaves, roughly chopped 
• 15g of coriander leaves 
• 1/2 - 1 red chili pepper, very finely chopped (adjust according to taste) 
• grated zest and juice of 1 lemon 
• 2 medium mangoes, diced 
• 100g of salted peanuts roughly smashed up 
• 75g of toasted coconut chips 
• 4 shallots 
• 2 tsp of olive oil/ coconut oil  
• 1 tbsp of coconut butter
• Salt and pepper

Method 

1. Cook the rice: For the wild rice put in a saucepan with a pinch of salt, stock cube, olive oil, water and 15g of the basil. Bring to boil and then let simmer with a lid on for around 15- 20 mins (or until rice is cooked). For the black rice cook for at least 30- 40mins (until soft and cooked through) in just water (no salt). When both are cooked, drain and wash with cold water (to cool it down). Mix them into a large serving bowl, cover with cling- film and place in the fridge. 
2. Thinly slice the shallots and fry in the coconut butter and olive oil. Put them in a mixing bowl 
3. Pick of the leaves of the remaining basil, coriander and mint and chop roughly. Throw in the mixing bowl. Add to the mixing bowl all the other ingredients (except rice) and stir until just mixed (so as not to break up the mango). 
4. Add to the rice in the serving bowl and mix through - be careful not to let the mango disintegrate!   Season with the salt and pepper and serve. 
5. Enjoy!