Easy Plum and Raspberry Ketchup or Sauce

I got back a few hours ago from my short break in the U.K.

I will share more later next week with lots of photographs, but this evening I share with you a easy Plum and Raspberry Ketchup or Sauce.

Both the plums and the raspberries are from my garden plot.  

This Plum Ketchup was the result of an accident.  

I had planned to make  Plum Leather, but I had pureed the plums way too much that I had to find a way of rescuing them rather than washing it down the sink.  As well as making this Plum and Strawberry Ketchup, I also made a Plum Milkshake and Plum Yogurt Ice-Cream.

Smoked Paprika Mushroom Loaf with Coconut 'Bacon'

The weather in Wales is so strange at the moment.  For the past two days its been heavily foggy, only to clear and then smack us in the face with a mini heatwave.  It does make a change from the rain though, so I better not complain.  

I made this Golden Mushroom Loaf a couple of weeks back at the weekend when D brought home a lot of mushrooms.  It is golden partly from being baked, but also from the addition of smoked paprika.  I garnished the mushroom loaf with homemade smoky coconut flakes aka 'coconut 'bacon'.  

We enjoyed this Mushroom Loaf as a Nut Roast with one meal, the others with a side of salad.

It was tasty.  It was firm and crunchy on the outside, and soft on the inside, but not a claggy soft. It made a nice change from the occasional mock 'meat' sausages we pick up for  during the working week for easy meals.  

Sweet Parsnip Pie with Edible Flower Petals

A few good years ago when I began this blog, a fellow blogger commented that they loved that I made the most of an ingredient often using it for both sweet and savoury recipes.  I am guilty of it this time too.  After making this Sweet Parsnip Pie I made a Parsnip and Oat Porridge, I  usually eat porridge with freshly grated apple stirred into the mix but decided on trying it with parsnips and it was remarkable and naturally sweet, though I did throw in a handful of golden raisins.  I also made a Parsnip Crumble with some frozen berries and wait for it - Vanilla and Parsnip Creme Brulee.  

I've not always liked parsnips.  I have often found this root vegetable too sweet for my taste so one-day - a long time ago - I had decided it would be reserved mostly for sweet cakes and bakes, the way carrots are used in carrot cake (or if your South Asian like me, gajjar ka halwa aka Carrot halwa), though I must admit parsnips still makes an appearance in occasional savoury dishes. 

Back to the Sweet Parsnip Pie or should it read Sweet Parsnip Tart?!   Its a little hard to describe too, think American Pumpkin Pie. 

The parsnip pie was wonderfully creamy white like a brides lace dress until the spices kissed the pureed parsnip turning it into a deep vanilla colour.   The pie - tart was almost mousse like, almost velvety and sliced beautifully too.  You can eat it at room temperature, but if you wish to make it more of a pleasurable experience, then nuke in the microwave for a few seconds, then top with either freshly whipped cream or Vanilla or Coconut ice-cream.

Arabic Seven Spice (Baharat) White Bean Stew

Eating black eyed peas at the start of the New Year had become a bit of a tradition in my home, reputed to bring good luck and prosperity. 

Goulash made with Black Eyed Beans
Black Eyed Peas Hot Pot
Ginger Black Eyed Peas
Trini Black Eyed Peas with Rice

Well whether its true or not, I fancied a change this time round and made something different. Still with pulse goodness.  I like the natural buttery nature of butter beans more than cannelini beans, but choose whatever white bean takes your fancy if you want to try this recipe.  What really tempted me to make this White Bean Soup was actually the Arabic Seven Spices  known as Baharat.  Follow this link to learn and see so many other variations of the Middle Eastern - Arabic Seven Spice - Baharat.

When the dish was completed, I felt it was more of a stew than a soup which was actually a good thing, making this suitable more for a meal than a light lunch.  The weather has been stupendous, the rain has been relentless - down pouring bucket by the bucket non-stop, so you can imagine how welcoming this stew was for me and my sniffly nose. 

This thick tomato based stew is not spicy hot like cuisine rooted in the Indian Sub-Continent, but gentler and more warming. The warmth comes from the paprika and freshly ground black peppercorns. 

D absolutely loved it and said he could eat another bowl of it, I said good.  You can have it again tomorrow (that was today!).  I am sharing this with My Legume Love Affair created by The Well Seasoned Cook and coordinated by Lisa's Vegetarian Kitchen.  This month it is being hosted by Sizzling Tastebuds.

Dill Horseradish Mashed Potatoes

l have a confession to make.  I don't like mashed potatoes.  It is baby food designed for grown ups. I avoid making it, but if I have to the only way I can eat it is if it is disguised in panko crusted  croquettes or dolloped over a good Vegetarian Shepherdess Pie, but my dearest loves mashed potatoes, so it is for him I make them now and again.  

Here the mashed potatoes are enhanced with herby dill and a good smack of horseradish powder or sauce.

Once you've made it though, there is the question of presentation.   

The mash was ridiculously smooth, so smooth that it almost melted in the mouth like snow - except of course it was warm.  

Hazelnut and Kale Pesto

I made myself smile today.  I went into a bookshop in town during my lunch break.  Now and again, I will frequent this High Street bookshop, just to see what new vegetarian and vegan cookbooks they have in stock.  Whilst I was looking, this man that would nowadays be described as a Hipster, though the word hipster emerged in the 1930 for underground Black musicians, mostly jazz musicians 'in the know' about emerging sub-culturea and trends.  

Anyway, I digress, I heard him yell out to one of the workers 'Do you have any vegetarian or vegan cookbooks?'.  The girl came over and looked at the shelf a bit bewildered.  I couldn't help myself and said I come here often and I can see one there , there and two there.  In fact that one is good.  He looked at the girl, and said 'Thanks anyway' and  thanked me, surprisingly picking the one that I recommended.  Just made me smile.  I should be working in the cookbook section of this shop or in the library.  I think I would love it.  

Okay back to this Hazelnut and Kale Pesto.  I do know this is not really a pesto as pesto is traditionally made with basil and pine-nuts, but celebrity chefs, food writers, recipe developers and food bloggers with hundred, thousands and millions of followers like to dub things and those are accepted like call a dip Hummus or Falafels when it is made without chickpeas, but when a blogger like me does it people take umbrage.  Why?!  Because I am a small time blogger without a big following...and therefore without endorsement.
The Saveur Magazine Walnut Pesto
Martha Steward Parsley and Hazelnut Pesto
River Cottage - Hugh Fearnley Whittingstall Almond Pesto
Jack Monroe Kale Pesto

Still I love how vibrant and green this Hazelnut and Kale Pesto looks, very festive. I liked the nutty undertones.  This Pesto, like any other pesto is extremely versatile.  So far I 've used t as a sandwich spread, a dip and the traditional way, with pasta, but I got a couple of more ideas of how to showcase it in all its lush green glory.  

Carrot-Coriander Soup and The Optimum ThermoCook

For those of you who read my blog on a regular basis will have already been introduced to the new toy in my kitchen, but for those of you who have not. 

Meet The Optimum ThermoCook that has made itself at home in my kitchen, shoving out of the way the fruit bowl.   Many of you know that I don't really do reviews, so many bloggers accept things and always feel they have to write positive stuff.  I have always been and continue to be very selective and review with honestly and of products that genuinely interest me; and not just for the sake of taking. This post is a Review of the Optimum ThermoCook. 

The Optimum ThermoCook is made by the same people behind my Optimum 9400 Froothie Blenders. The ThermoCook is quite a neat looking appliance and not too intrusive.  Its boasting that it  boils, blends, chops, heats, kneads, liquidises, mashes, purees, reheats, sautes, steams, stirs, and much much more.   I am looking forward to experimenting, creating and playing in the kitchen with the 20 different functions.  However, it is too early yet to give my full opinion as I am still trying to familiarise myself with it, so I will write more about it as and when I cook and create recipes with it - but so far I have been impressed with it and I think if you had a family to cook for, then the ThermoCook would definitely be helpful in the kitchen. 

I used the ThermoCook over the weekend.  I made a Carrot-Coriander Soup and a Rice Pudding.  Its not a quiet machine, like an attentive child it does let you know its there, as it whirs whilst its working away.  I can see myself using it a lot more, I am looking forward to cooking rice in it and even yogurt. Yes yogurt.  A yogurt maker was on my Christmas wish list, but not anymore! 

Sweet Black Sesame Seed Butter

Halloween theatrical feasts have come and gone and so has Friday the 13th, but I share with you something dark, dramatic and bold - Spreadable Black Butter.  Please don't be judgemental and deceived by its menacing appearance, it is nutty and subtly sweet.  Give it a chance and it may win you over.  

I've had a jar of these black tear-drop shaped seeds in my kitchen cupboards for a couple of years.  I've reached for the jar a few times, but its mostly been used as a garnish than an ingredient in its own right.  So recently when a Korean friend was telling me about the new rage in the West for (Kimchi and) Black Sesame Tahini being sweetened a little either with honey or maple syrup and then used as a spread, well I just had to give it a try.  

I made it.  I tried it.  I spread on a toasted bagel and liked it, but the man in the house wasn't that keen on it.  So,  the sweet black sesame butter is pretty much all for me. 

The only other time I've actually had black sesame seed paste was in a Japanese mochi rice cakes.  And I liked that too, but again the man didn't, I guess black sesame seed paste is an acquired taste.  I am sharing this with Kimmy at Healthy Vegan Fridays #74. 

Spicy Green Harissa

I used to make red harissa and chermoula quite a lot in my University days.  I preferred both the red harissa and chermoula on my oven baked (sweet) potato chips to the brand name ketchup, but I haven't made either in a long while.  

This was about to change when my mother gave me a bunch of coriander and from my own garden, I harvested about a small bunch of parsley - a mixture of flat and curly, just in case your wondering. 

This is a fresh, fragrant and flavour packed green harissa. Please do come on over in the next few days when I will showcase some dishes that have been enhanced with a dollop or two of this lively green harissa sauce.  I am sharing this recipe with Lavender and Lovage for Cooking with Herbs  challenge.

My tolerance of chilli is quite high (advancing to bhut jolokia aka ghost chilli), but you can be cautious and use as many or as little as you like. If your interested in trying the red devil version, then follow this link for red harissa. 

Spicy Green Harissa
Makes a jar 
Ingredients
1 bunch of coriander, including stems
1 bunch of flat leaf parsley including stems
2 - 3 cloves garlic, sliced
4 - 8 long green chillies (or more), depending on how spicy you like it- with or without the seeds
60ml olive oil
1/2 teaspoon coriander
1/2 teaspoon cumin
Salt to taste
Method
Put all the ingredients into a blender (I used my super duper Optimum 9400) and process until smooth.  Taste and adjust salt if necessary and blitz again briefly before pouring into a jar or bowl. Keeps well in the fridge for a week.

Shamrock Pistachio Date Spirulina Bites

I have had a large packet of Spirulina Powder in my kitchen cupboard.  It was bestowed  upon me by Laura who blogs over at Natural Vegan Eco Mom early last year when I participated in a Vegan Food Swap.  I had completely forgot about it until the weekend when the colour green came calling in the guise of St Patricks Day.

I've been making bliss balls also known as protein balls for light nibbles at work, to stave of boredom snacking, and moreso since becoming an ambassador for Froothie, as the Optimum 9400 Blender makes light work of blasting whole nuts to dust in moments.  So I made some more yesterday this time with the addition of pistachio nuts.  I also decided to use my shamrock cookie cutter to shape some of the bliss balls. 

I have to say to those of you who may not have had spirulina powder, it is an acquired taste and a little, I mean a little goes a long way.  So please don't be heavy handed they way I have been here with it, in fact I had to shake off the excess.  It is one of the reasons, that I have kept some of the Pistachio Date Balls au naturale. 

I have a number of recipes bookmarked to make with spirulina, but if you have any suggestions or recommendations to use up my spirulina powder, do let me know.  I am sharing these Spirulina Pistachio Date Bites with Vegetarian Mama for Gluten Free Fridays - Party #134.  

Vegan Pretty in Pink Raspberry Rose Mousse

A week or so back, I went to check out the contents of the freezer.  You know, how some food tubs and packets of frozen peas and puff pastry can fall right to the bottom of the freezer and get forgotten about, well a tub of homegrown raspberries from the garden was one of those things.  

Well I decided to make use of them now.  I've enjoyed them in Smoothies,  in muffins and a vegan tofu dessert - a Raspberry and Rose Mousse to be more specific.  I've made a raspberry mousse before for my Raw Coconut and Date Tartlets, but  as I had some tofu to hand, an old fashioned tofu mousse it was to be.  Its been yonkies since I have had a mousse made with tofu.  

It is not particularly airy or whipped light, but it's not heavy either.  It is just right, super smooth.  It was rather nice, especially after a heavy meal.  You could taste the real pippy raspberry flavour, but also a little rose - not overpowering at all.  I am not, and never have been a girly girl that goes gaga over the colour pink, but here in this dessert it was quite pretty. 

Green Valley Elvis Smoothie

This Green Valley Elvis Smoothie is so called because it contains two ingredients alleged to be enjoyed by the King of Rock'n'Roll, the one and only Elvis Presley - peanut butter and bananas. 

As smoothies with green leafy vegetables seems to be the rage, I decided to throw in a handful of curly kale from my garden.

The Green Valley Elvis Smoothie is super smooth.  The curly kale not only gives colour and body to this smoothie, it also impart some of its flavour but this is well balanced by the banana, 'milk' and further enhanced by the sweetener, this time coming from the peanut butter, but you could easily substitute this with maple syrup or honey. I wouldn't describe this Green Smoothie as delicious at all, but it filled a hole in my belly and actually tasted good.  I would be more than happy to make it again.  I even gave D a glass and he was quite happy to drink it too, but he wasn't that impressed by the name I gave it, suggesting maybe calling it #Green Green Grass Of Home', but I am not budging. 

By they way did you know that there has been some speculation that Elvis ancestral roots may be of Welsh origin, such as Elvis Presley's ancestors coming from the Preseli Hills and Mountains in Pembrokeshire, Wales and having links with a nearby parish called St Elvis.  Well whatever the truth, this man is a world wide true legend. 

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. 

Red Velvet Raw Vegan Beetroot 'Bounty' Heart Bars

I am absolutely in love with these 'Red Velvet Raw Vegan Beetroot 'Bounty' Bars', as much as one could be 'in love' with a raw dessert.  I don't do OMG, but this time the inner minx in me just could not resist yelping OMG especially on my first taste.  Every time I took a small bite , you know that feeling when your eyes dance in your head with delight - swoon - well I was not that far from that feeling.  These were pretty awesome in my opinion, and the flavour just got better as the days passed.  

The raw beetroot dyes and sweetens the white coconut and vice versa.  I was personally happy to eat these by hand like a bar of chocolate (rather than a spoon), but because of the natural beetroot juice colouring, BEWARE that your fingers will get a little stained; and for goodness sake do not wear white, in case some red coconut bits fall off and land on you - you have been warned.  

Whilst I was making these, I thought of my mother.  When I was a nipper, I remember my mother often treating herself to a bar of Bounty, because she loved the coconut content.  I know in my heart she would have loved these, but the greedy girl in me ate them all, not in one sitting but over the week.  I barely left the house that week meaning  there were no trips to my mother, hence the reason she did not get to try them.  I am a bit disappointed in myself for not jumping into the car and driving over with some of them, as I would liked to have known of her response to them, especially the raw aspect of the bars.  Although, my mother is quite adventurous compared to my sister-in-laws, going raw (unless its chutney, relish or a dip) may be a bit out there for her, but she may have surprised me and loved them as much as I did.

Anyway, when I plated these up ready for their photo-shoot, D muttered that they were not very neat and not fit for photographing.  I sort of agree with him and responded  'I just wanted to see if the recipe and combination worked', next time and there will be a next time I will make them look a little more neater than they are here, but truthfully I don't know when that is going to be so I have decided to share the ones that I have photographed with you now for VeganMofo 2014. 

Vegan Raw Carrot Halwa Fudge

I made these flame coloured soft fudgy bites a little while back.  It is based on a traditional Indian and Pakistani recipe called Gajjar Ka Halwa or Gajrilla, made with condensed milk, full fat milk and ghee, but this one is 100% vegan.

You may also be surprised to note, that it is actually also a raw recipe made with raw carrots, nuts and berries, in this case goji berries and pistachio and almond nuts.   

As someone who has consumed her fair share of traditional carrot halwa (and South Asian sweets), I can hand on heart say that this really did taste like the real thing, rich and packed with loads of flavour.  I was rather pleased with myself.   

I've just sliced the 'halwa' fudge here into bite size pieces, but you can also roll them into bite size balls too.

Cacao Nibs and Avocado Mousse aka Raw Sludge Pie

I know, I know another vegan, gluten free Raw Food Tart filled with raspberries.  The truth is that I am trying to make the most of my garden raspberries while they are still coming from my garden.  

Also I want to tease some of you as this Sweet Pie is not all that it seems.  The mousse that is mimicking the appearance of dark chocolate is actually not chocolate.  For a start, it is not even chocolate, it is cacao nibs.  Secondly, what gives this pie filling a mousse like texture? There is a mystery ingredient well hidden in it - Avocado - a raw vegan nifty culinary trick I picked up from raw food bloggers when I first started blogging in 2009. Its absolutely amazing how avocado can form the base for one of the most luscious raw puddings around.  In fact Avocado Chocolate Pudding is probably one of the most popular raw food desserts around; and experienced raw fooders have probably had more raw chocolate pudding than they care to remember and don't quite understand what the fuss is, but for some us especially those living in the U.K, outside of the raw food scene its a very new way of preparing food and is getting big Wows! 

Anyway, this is my second recipe in the week with cacao nibs.  The first was Cacao Nibs, Raw Chocolate and Cocoa Muesli.  A little while back, I made some raw chocolate from scratch and have since acquired a taste for raw cacao.  Cacao nibs  can be ground and added to cakes and puddings.  I have to admit it is not to everyones taste, but give it a try, you just never know.  

Raw Raspberry Coconut Balls

I made these tasty little flavour bombs a fortnight back when the raspberries from my garden starting coming on thick and fast; and the World Cup football mania was still on peoples minds.  

I decided to take inspiration for these from my No Bake Carrot Granola Bites that I made last year; and blitz three simple ingredients in my Optimuum 9400 blender: Cashew nuts, raspberries and dates.  It worked fine, but visually mushed together these ingredients came out a little chocolate red from the dates and a tad sticky, so I went a step further and rolled them in dessicated coconut, hence the name Coconut Balls part and then refrigerated them to eat later. 

I had a feeling that D would not like these, don't ask why? Sometimes (wrongly I must admit) I just assume these things, but whilst he was sitting slumped on the sofa watching the footie, he shouted out at me 'These are quite nice'.
'Oh good' I said rather surprised.
The recipe below makes quite a lot and there is no way between the two of us, that we can eat them all, so I have frozen the others, and will bring out some when we need a burst of fruit injection in the mouth. 

Raw Vegan Raspberry Ice-Cream or Raspberry Mousse

The raspberries from my garden will be featuring in  recipes on my blog in the next few days, I hope you don't mind.  Yesterday it was Beetroot and Raspberry 'Bakewell' Bars, today it is a Ice-ream or Mousse of sorts.  Okay, so this is not strictly an 'ice'-cream as it contains no eggs, or cream.  I write ice-cream here as this recipe has a 'creamy smooth icy texture.  But if you leave it for a few hours after blending, it does soften and become mousse like too, so I was indecisive what to exactly call it, so the greedy blogger in me chose to describe it as both.

I made this in my Optimuum 9400 blender.  It is a powerful food blender which I am still experimenting with, you may have seen my hugely popular Carrot Ketchup and Carrot Pate but the one recipe I wanted to try is the appearing on most food bloggers blogs: blending with frozen bananas.  I mentioned learning of this nifty trick in my Raw Carrot Halwa Mousse recipe from raw and vegan recipe books many many years ago, this time it was with the inclusion of homegrown raspberries.

Raw Carrot Halwa Mousse Pudding

Well this Raw Carrot Halwa Mousse Pudding has no cream in it, its not even substituted with vegan cream either.  How can this be, some of you may be wondering, well let me share.  I've recently come across a number of ice-cream recipes made without an ice-cream maker, the secret ingredient being frozen bananas.  

I read of this fantastic tip a few good years back in some of my vegan cookbooks, but never attempted to try it because even though you do not require a ice-cream machine, you did require a blender with a good blade and now I have a Optimum 9400 Blender  thanks to Froothie, the culinary experiments can begin.

I was originally just going to make vegan Carrot Mousse, then my thoughts turned to Carrot Ice-cream as I've made a dairy version in the past and it was delicious, but then  when I took a little taster of the mushed carrots and frozen bananas - it just tasted a bit like Carrot Halwa.  

I've featured my mothers Carrot Halwa on my blog before, but never shared her recipe, she still has to give it to me. So today, I offer you a vegan creamy version with nuts and all. Its not intense in orange colour, but does have the sweetness and grainy texture that you get from a traditional semolina halwa, so a little goes a long way.  I know it looks quite retro and won't be to every ones taste, firstly because its raw, but secondly because I know some people are still unsure about vegetables in desserts, cakes and puddings, but its worth trying to know for sure.  It also reminded me a little of Sweet Potato Mousse too. 

Oh I must be honest with you and share this before I go, promise you won't laugh at me, promise... oh go on then, my husband did.  Well for this recipe, I chucked some bananas in the freezer, whole and unpeeled - yes, they had to be peeled and chopped for ease.  Still  no flapping here.  I took them out 30 minutes before making the recipe and the peel came off easy.  Not completely as silly after all, but I do not recommend this namely for speed.  

Carrot Ketchup

I've made some vegetable burgers recently, and wanted to try out something different in place of relish or supermarket bought red ketchup or the brown sauce varieties. I had loads of carrots in my vegetable basket and decided to take inspiration from my recent Carrot and Coriander Hummus and thought what if I went a step further and pureed the carrots to a sauce, the result awesome.  

The Raw Carrot Ketchup was sweet from the carrots, but it also delivered a light twang from the tamarind, and a little bit of warmth from the dried chilli flakes.  The coriander is of course,  optional.  I love the flavour, so tend to throw it in lots of savoury dishes, but feel free to omit this if you so wish.   I also loved how smooth the carrot ketchup was, considering it was made from raw carrots, there were no bits at all.  Pour and scrape into a squeezy bottle and squirt over oven baked chips, sweet potatoes wedges, vegetable burgers and much more.   Yes you read right, I did use raw carrots for the recipe.  If your carrots are organic, you do not even have to peel them, just give them a good scrub.  For ease I used tamarind concentrate, but you can if you so wish use **tamarind pulp or those dried pressed tamarind cakes which of course will need to be soaked and pressed of its juices, then omit or reduce the water in the recipe below.

You can try to make this ketchup in you blender, but I must tell you that I chose to try out my new Optimum 9400 Blender from Froothie.  I do have a blender from a  well known designer brand, and often make spreads and dips such as Hummus, but it does not offer the same creamy smooth bit- free that I got from the Optimum 9400 Blender. The other thing I noted immediately is that majority of the blenders that I have used in my life would take a good 10 - 15 minutes in reaching the point of creamy smoothness, as well as a lot of stopping and scraping down of the blitzed vegetables from the sides.  Using the Optimum 9400 Blender  reduced this massively.  The ketchup was made literally within a minute and I hardly had to scrape the vegetables off the side.  It was such a breeze to use. 

This carrot ketchup is a delicious change from tomato ketchup or even brown sauce!  Next watch out for my Beetroot Ketchup!