Tuesday, 30 September 2014

Raw Beetroot Coconut Halwa Heart Fudge

Bye Bye VeganMofo2014

Ultimately I signed up to VeganMofo for myself.  I really enjoyed it, though it was hard on days to come home from work and blog pretty much every single day in the month of September, but I think I just about managed it.  

I've stumbled upon some lovely new vegan blogs (thanks especially to VeganMofo Randomizer) and re-acquainted with some old fellow bloggers.  Its been nice; and most of all I have been inspired and have bookmarked a number of wonderful, innovative and delicious vegan recipes (many that I really cannot wait to make). 
To show my appreciation to the good people who organise VeganMofo every year, and all those bloggers that came along, especially those that that took time to leave a comment on my humble little blog, well I offer this Raw Beetroot - Coconut Halwa Hearts.  Thank you. Thank you so so much for welcoming this Welsh vegetarian into your warm VeganMofo arms. 
This is pretty much the same recipe as the Betroot 'Bounty' Bars, but here they are completely naked and raw Grrrrrr  served simply on a plate.  This is not a dessert to eat with your fingers, unless you want beet red fingers. Just enjoy every bite - its awesome!

Raw Beetroot and Coconut Halwa Hearts Fudge
Makes depends on the size of your moulds from 8 - 12
185g medium raw beetroot, peeled and roughly chopped
150g soft dates
50g dessicated unsweetened coconut
1/2 teaspoon cinnamon
Put all the ingredients into a food processor (I used my Optimum 9400 Blender) and blitz, not to a puree though, more liked grated coconut until it comes together like a dough.  Scrape out into a bowl, and press into your chosen moulds.  Put in the fridge and allow to firm up in the fridge, preferably overnight.  
Remove from the moulds the following day and enjoy.
Keep refrigerated.  Consume with the week. 

Monday, 29 September 2014

Vegan Smoky Spicy 'Pastrami' with Roasted Sweet Potatoes and Puy Lentil Salad

This was dinner a few days back - Roasted Sweet Potato Salad with Puy Lentils, Carrots and Baby Courgettes with homemade vegan Smoky Spicy Pastrami.  
This smoky spicy vegan 'Pastrami' is based on my friends Krys recipe that I showcased earlier this month, but this time round I decided to adapt it a little and enhance it by upping the spices.  It was a lot more succulent too, perhaps because I timed the cooking better. 
Its been a long while since I've had puy lentils. I enjoyed every mouthful and look forward to making it again.  It made for a lovely light meal, perhaps next time round I will stir it in with some Bulgar wheat and take it into work for lunch.
Nom, nom nom.

Sunday, 28 September 2014

Cawlfish - Keeping The Faith in Porthcawl

We were looking for something different to do at the weekend, when we stumbled across an on-line article promoting the Elvis Festival in Porthcawl, now in its 11th year.  

Every September thousands of Elvis Presley fans from around the U.K, and the world head to the Welsh seaside town of Porthcawl in South Wales. The last time I went to Porthcawl was a child on a seaside school trip. I don't remember it much, so for me it was interesting to go there again and look at it with grown up eyes, but this weekend was not about sand, sticker rocks and chips, today it was all about Elvis and as an Elvis Presley fan, D was super excited and eager to go.

Here are some selected photographs from this weekend.
I didn't come home with a mug, I came home with a novelty solar powered 'rock'n'rolling dancing Elvis for our car; and D picked up, not one, not two but three Elvis themed t-shirts. 

To end, here are a couple of my own Elvis inspired recipes. 
The Elvis Presley Bagel which surprising was not found on the menu anywhere in Porthcawl. 
Nor was The Graceland Cake: Strawberry, Banana and Peanut Butter Cake.

Friday, 26 September 2014

Vegan Star Anise and Roast Plum Sorbet

Its September and it is still very warm here in Wales, the sun has been shining pretty much every single day, with barely a drizzle of rain.  The day begins overcast and grey, but by mid-day the sun is out warming us up....so ice-cream or sorbet in my case is a welcome change.

I made this Star Anise and Plum Sorbet a couple of weeks back with my home grown plums.  I remembered stumbling across a packet of star anise, stashed at the bottom or one of my spice jars.  Star anise is one of the prettiest spices I have ever set eyes on. I thought it would be a nice addition to what may have been a plain plum sorbet.
I know I should have allowed the sorbet to sit a little to soften when I took it out of the freezer, as it would have been easy to scoop out perfect ball for the photograph, but I was being impatient as it was getting dark. If you look at the last image, it shows the Plum Sorbet beginning to melt and looking more 'creamish'. But I must say, this Plum Sorbet is unlike my previous sorbets, it is not snow icy at all.  Its a lot more smoother and richer, its sharp and has a lovely twang.  The star anise is detectable, but not overpowering, but it is not shy on kissing you on the lips either.  
And finally the colour, so pretty - it reminded me of a shimmering blusher that I once used to wear in my younger days. Ahhhh soft dimpled rosy cheeks.