Sunday, October 19, 2014

Raw vegan bakewell tart bars

Johanna of Green Gourmet Giraffe mentioned last week that she had a domestic goddess moment in her kitchen. Today, I have felt a bit the same. I have cleaned, descaled the kettle and sink (to an Australian, hard water and the need for descaling is a new challenge!), made chutney, and made these bars. Plus, Mr Bite hung the last of our pictures that needed hanging / mounting. It has been a satisfying Sunday.

These bars are inspired by the new, Christmas themed bakewell tart Nákd bars. I was very excited to hear about them. Alas, I haven't found them in any stores near me yet (although I have seen the related Christmas pudding flavoured bar). Given I have my food processor back, I thought I'd try a homemade version.

Thursday, October 16, 2014

Easy vegan lunches - for home or work

During the week, I rarely spend more than 5 minutes preparing my work lunches. On weekends I do take a little longer, but still favour speedy meals in the middle of the day. I was reflecting recently on how my lunchtime routines have been streamlined and improved over the years, and so I thought...why not post about them? Why not, indeed.

Without further ado, here are some of my favourite lunch options for weekdays and weekends alike.

Cabbage salad with tofu and mango

Tuesday, October 14, 2014

Vegan millionaire's shortbread with pear

My big decision last weekend was how to reacquaint myself with my food processor. Mr Bite changed the plug over (Australian to UK) last week, and it was all ready to process away. I have been gathering bookmarks over the last few months for just this moment - a raw vegan millionaire's shortbread recipe, Kate's raw hazelnut caramel slice and Heather's raw carob cream squares, amongst others. How to choose?

Complicating matters, I also had some over ripe pears and the memory of my vegan caramel pear slice. In a mix and match moment, I took the millionaire's shortbread recipe and adapted it to include pears in the filling, and to use cashews and oats instead of almonds for the base.

The result? Food processor heaven. 

Sunday, October 12, 2014

Out and about in England: Tonbridge and Oxford

Today's post steps away from recipes to share some recent trips out of London. We still haven't ventured too far from England's capital, but recent day trips have whetted my appetite for more exploring.

Tonbridge castle

Tonbridge is approximately 30 miles south-east of London, in the heart of Kent. As with many towns in the area, it started as a market town and still has a traditional high street, albeit now with modern shops. The town isn't too far from where my grandparents live, but inexplicably I'd never visited it before. I think we tended to head to nearby Tunbridge Wells when in the area, as that is larger and has more shops.

High Street buildings 

Thursday, October 9, 2014

Blueberry tart

In my recent In My Kitchen post, I mentioned buying rather a lot of blueberries. 5 cups worth, in fact. I know this because I measured out 4 cups for this blueberry tart. It was an excellent use of the fruit, and still allowed me a cup to gobble up fresh.

I don't regularly make tarts, but making vegan lemon meringue pie sparked some interest in pie and tart-based desserts. The base for this tart is actually identical to that for the lemon meringue pie, and the filling is adapted from the lemon equivalent.

Tuesday, October 7, 2014

Mango, strawberry and sweet potato salad with a 'honey' mustard dressing

Dear readers, this will be a week of short and sweet posts. Our shipment has arrived and our flat is a disaster zone! We are really excited to be reunited with our belongings, but until we get the boxes unpacked and items stowed away, it is an obstacle course getting from room to room. Making dinner last night involved a narrow path from fridge to stove, and shuffling of boxes to get to the sink. It is tricky. I am also unsure why we (I) shipped so much. Living without much for  4 months has changed my views on 'essential'. I could have abandoned a lot more in Perth.

Mango, strawberry and sweet potato salad with a 'honey' mustard dressing