tag:blogger.com,1999:blog-5324690996603031592Thu, 23 Aug 2012 10:34:12 +0000cinammon buns with sugared walnutslavender cupcakescashew butter lemon cupcakesclementine heart cake with citrus icingrestaurant review-Hummus Bros Londonsweet potato gnocchihalloween blood cakesvegan green goddess pizzabanana nut crunch heartssweetly spiced chickpeaschoco-marmalade cupcakesadorable elderflower and berry tartletspassion fruit cakevegan lancashire hot potseriously sweet sugar cookies and shortbreadrecipe round-upleftovers cakemulligatawny souprosewater and pistachio cupcakesstrawberry pie/tart/dreamthe basics; minted butterbean spreadbasic beany stewspring vegetable risottospicy bean pie with mashTHE chocolate chip cookieelderflower syrup on nectarine cupcakesepic chocobananapeanut 6 layer cakedry spiced cauliflower and potatoapple crumble tartletshocolate chestnut 'pâté'vegan cheesecake reviewthyme-y potato side dishkiwi fruit sorbetbanana breadiced molasses cookiesbombay potatoesrecipe round-up1Ginger choco-mousse piemexican chocolate cupcakepeanut butter choco banana cupcake aka the elvisrestaurant review-Neal's yard Londonvegan icecream reviewchoco-raspberry cupcakesspicy lentilbeanpotato piesundried tomato pestoapple and blackberry heart tartsaag aloosmoky sweet potato soupidiotic catbasic chocolate browniesspicy lentil pasta sauceavocado potato saladcoconut and brazil nut curryblack bean croquettes with avocado salsanutty flapjacksinauguration cupcakessweet potato muffinsbanoffee cupcakesgarlic flatbreads with spicy lentil pastegiveawaysweet spiced cous-cousaloo tikki and mint coriander chutneymaple syrup cupcakesbutternut squash and pinenut lasagnachickpea spinach and cashew curryszechuan style noodlesthe basics; pancakesheavenly peanut butter banana oat drop cookiesthe gluttonous vegan loves YOUhttp://www.thegluttonousvegan.com/noreply@blogger.com (Naomi Rose)Blogger184125tag:blogger.com,1999:blog-5324690996603031592.post-4401702440190661437Sun, 25 Mar 2012 20:30:00 +00002012-03-25T21:30:11.439+01:00'I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.' Maya Angelou<div class="separator" style="clear: both; text-align: left;">Did you know it's been almost six months since we last spoke? I've been instagramming a lot. My name on there is Nimnam, if you want to be friends.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-opEkNr1rv-4/T298EqXNq4I/AAAAAAAAB24/vdRe_u-CSdM/s1600/photo+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-opEkNr1rv-4/T298EqXNq4I/AAAAAAAAB24/vdRe_u-CSdM/s640/photo+(11).JPG" width="640" /></a></div><div style="text-align: center;">&nbsp;This puppy has grown a lot since October.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-34p7b1b2TXI/T298F1mc7nI/AAAAAAAAB3A/WqJ8MKmBd-c/s1600/photo+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-34p7b1b2TXI/T298F1mc7nI/AAAAAAAAB3A/WqJ8MKmBd-c/s640/photo+(4).JPG" width="640" /></a></div><div style="text-align: center;">&nbsp;Christmas.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-teooJwLWvWA/T298Jw_79FI/AAAAAAAAB3M/cRPkfDihM60/s1600/photo+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-teooJwLWvWA/T298Jw_79FI/AAAAAAAAB3M/cRPkfDihM60/s1600/photo+(6).JPG" /></a></div><div style="text-align: center;">&nbsp;I've been cooking. Of course.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Sc6PODVBTro/T298Ljz7SRI/AAAAAAAAB3Y/SV3e5IpUIQ8/s1600/photo+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Sc6PODVBTro/T298Ljz7SRI/AAAAAAAAB3Y/SV3e5IpUIQ8/s640/photo+(7).JPG" width="640" /></a></div><div style="text-align: center;">&nbsp;This was his first day of life, welcome little egg baby.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XByyLc8nrmQ/T298NXv3qII/AAAAAAAAB3g/3XENMEKk3PM/s1600/photo+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-XByyLc8nrmQ/T298NXv3qII/AAAAAAAAB3g/3XENMEKk3PM/s640/photo+(8).JPG" width="640" /></a></div><div style="text-align: center;">&nbsp;I've been patiently growing my fringe out too. Agony.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0VwlZ7hmnVg/T298Q5EaZqI/AAAAAAAAB3o/EiiZ1ul6udc/s1600/photo+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-0VwlZ7hmnVg/T298Q5EaZqI/AAAAAAAAB3o/EiiZ1ul6udc/s640/photo+(9).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Eating. Of course.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0DEqxsGlpi4/T299c3dmLrI/AAAAAAAAB30/HNQKh3bHKiA/s1600/photo+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-0DEqxsGlpi4/T299c3dmLrI/AAAAAAAAB30/HNQKh3bHKiA/s640/photo+(13).JPG" width="640" /></a></div><div style="text-align: center;">&nbsp;Visited these babies, and didn't want to leave them.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9FSypY27_Kg/T299fksbALI/AAAAAAAAB38/GZzHf4vhlkE/s1600/photo+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-9FSypY27_Kg/T299fksbALI/AAAAAAAAB38/GZzHf4vhlkE/s640/photo+(14).JPG" width="640" /></a></div><div style="text-align: center;">&nbsp;Hung with my buds.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Aq4_SjTRYvM/T299hhQnSYI/AAAAAAAAB4E/BpFEBr7MtK4/s1600/photo+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Aq4_SjTRYvM/T299hhQnSYI/AAAAAAAAB4E/BpFEBr7MtK4/s640/photo+(15).JPG" width="640" /></a></div><div style="text-align: center;">Saw a beautiful singer, in a beautiful place.</div><div style="text-align: center;"><br /></div><div><br /></div><div>Really I'm posting to let you know that in about 6 weeks my hosting runs out. So if there's a recipe here that you like, don't forget to write it down because you might come to write it down, and find it's all disappeared.&nbsp;</div><div><br /></div><div style="text-align: center;">I think of you often.&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;">&lt;3</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-4401702440190661437?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2012/03/ive-learned-that-people-will-forget.htmlnoreply@blogger.com (Naomi Rose)12tag:blogger.com,1999:blog-5324690996603031592.post-2855388261617568323Mon, 17 Oct 2011 09:46:00 +00002011-10-17T10:46:48.287+01:00crumbs.My dear internet (and now real-life) friends. I think I've come to a conclusion.<br /><br />I like riding bikes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gCEtbpOWH_w/Tpvum3hkeAI/AAAAAAAAByA/rWCSb9QPjdA/s1600/photo%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-gCEtbpOWH_w/Tpvum3hkeAI/AAAAAAAAByA/rWCSb9QPjdA/s640/photo%25283%2529.JPG" width="640" /></a></div>And seeing my friends.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0vByuFH1iDg/TpvuI7GtyLI/AAAAAAAABxo/_IQA2vef_Jc/s1600/joey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-0vByuFH1iDg/TpvuI7GtyLI/AAAAAAAABxo/_IQA2vef_Jc/s640/joey.jpg" width="640" /></a></div>And baking them ginger apple crumb cakes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--wf0pdWfi4c/TpvuJQw4VCI/AAAAAAAABxw/_xRIos-2XJg/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/--wf0pdWfi4c/TpvuJQw4VCI/AAAAAAAABxw/_xRIos-2XJg/s640/cake.jpg" width="640" /></a></div><br />I don't like feeling like I've got to rush the mixing and quickly shove it in the oven, and then take hurried photos because the light is falling outside and I want the pictures to be good for you. I know that this is self created stress, but I think I want to go back to baking for enjoyment.<br /><br />Just because I make something and don't share the recipe and photos with everyone, doesn't mean it won't still taste good.<br /><br />If it wasn't for this blog I would never have met <a href="http://ondressingup.blogspot.com/">Ana </a>and spent the funnest weekend in Paris with her.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dTWtURvr3q4/Tpvv-z9fo9I/AAAAAAAAByY/5xTgLx1ATiw/s1600/4270125562_9f64cd9177_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-dTWtURvr3q4/Tpvv-z9fo9I/AAAAAAAAByY/5xTgLx1ATiw/s640/4270125562_9f64cd9177_b.jpg" width="640" /></a></div>I wouldn't have hung out with <a href="http://www.tohappyvegans.com/wordpress/">Mitsu and Sasha</a>, or <a href="http://paperbagblog.wordpress.com/">Christina</a>, or <a href="http://aredheadinstyle.blogspot.com/">Jean</a>, or any of the other lovelies who've stuffed their faces with me. <br /><br />I wouldn't be about to leave for a trip where I'll be staying with <a href="http://www.ourcitylights.org/">Diana</a>, and hanging out with <a href="http://thedeadformat.com/">Cesar</a>, <a href="http://srslyliz.com/">Liz </a>and <a href="https://twitter.com/#%21/fireworkdelune">Aline</a><br /><br />I wouldn't have spent countless hours emailing <a href="http://havecakewilltravel.com/">Celine</a>, or meeting <a href="http://www.sheloveslibraries.com/">Carly </a>in a Canadian airport.<br /><br /><a href="http://www.ladycroissant.com/">Adeline</a> is even coming to London soon.<br /><br />So grateful for all of these friendships and people that I would never have met otherwise. Love each and every one of them and am proud to be friends with you all. <br /><br />I'm so grateful for all the comments and love, all the photos of your baking efforts and the support.<br />I don't do this lightly.<br />I've been writing this blog for more than three years and it's definitely brought about some big changes in my life, but I'm ready for the next step.<br /><br />I'll still be around. You can still email me, or talk to me on twitter. I'll still be baking and might even occasionally share a photo! I'll still be reading and commenting on your blogs, and I'm really glad if you've spent even a fleeting moment on mine.<br /><br />I'm ready for a winter of <a href="http://www.marie-bee.blogspot.com/">Milwaukean</a> <a href="http://www.otilliescloset.com/">friends</a> and family and some Californian sunshine and I'm going to eat, and cook and photograph and it's all going to selfishly be for me. I'm going to leave my camera at home some days and just remember things. And I'm going to be proud of this little bit of internet space that I've been hogging, full of sugar and cinnamon and crumbs.<br /><br />Lots of love,<br /><br />Naomi Rose x<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-2855388261617568323?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/10/crumbs.htmlnoreply@blogger.com (Naomi Rose)17tag:blogger.com,1999:blog-5324690996603031592.post-5728922033915750653Mon, 03 Oct 2011 21:20:00 +00002011-10-03T22:21:05.813+01:00Quince tarte tatinThis is Quince.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oll_my91teA/TooYgKCwQHI/AAAAAAAABwo/gImheULP1rU/s1600/4835577494_a689505683_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-oll_my91teA/TooYgKCwQHI/AAAAAAAABwo/gImheULP1rU/s640/4835577494_a689505683_b.jpg" width="640" /></a></div>I had her for fifteen years, from the day she was born, until she died last year. She was named after the quince tree in the garden that was in flower when she was born.<br /><br /><a name='more'></a><br /><br />This is us when she was getting pretty sick and had to wear a jumper to stay warm.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WbRrl5B2cIA/TooYsc-rxII/AAAAAAAABws/7bWQW5htgcQ/s1600/4839142998_7778bfca75_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-WbRrl5B2cIA/TooYsc-rxII/AAAAAAAABws/7bWQW5htgcQ/s640/4839142998_7778bfca75_b.jpg" width="640" /></a></div>She was the best dog ever. She was probably half the reason I love quinces so much now. I hardly ever see them in the shops, but when I happened to be in Whole Foods this weekend with <a href="http://paperbagblog.wordpress.com/">Christina</a>, I spotted them. Grabbed a handful and took them home, thinking about my pooch.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qZp3P3XJCKs/TooZZYydurI/AAAAAAAABww/AUZm5VikerQ/s1600/IMGP3325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-qZp3P3XJCKs/TooZZYydurI/AAAAAAAABww/AUZm5VikerQ/s640/IMGP3325.JPG" width="640" /></a></div>You could definitely make this with apples, but quinces have the most amazing smell. When you cut into them they're all tough and white and don't smell like much, and definitely don't have much juice. But when you cook them, this amazing smell comes out and they turn pink.<br /><br />To make a Quince tarte tatin (in honour of my furry friend), you'll need:<br />4-5 quinces<br />1 cup sugar<br />a vanilla pod<br />1 unwaxed lemon, halved<br /><br />puff pastry (or shortcrust, depends on what you prefer).<br />By all means make it from scratch, but the pre-made stuff is pretty good.<br /><br />Fill &nbsp;a large-ish sauce pan with water and add the sugar and the lemon. Put over a medium heat and leave to simmer.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rg6jgHqbNw4/ToobaB0Yd3I/AAAAAAAABw0/39cKifqPNaE/s1600/IMGP3328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-rg6jgHqbNw4/ToobaB0Yd3I/AAAAAAAABw0/39cKifqPNaE/s640/IMGP3328.JPG" width="640" /></a></div><br />Get a strong sharp knife and cut your first quince in half. Cut out all the fibrous middle part and cut off the skin. It's hard work and you'll probably develop a claw shaped hand for an hour or so after. Cut the quince into pieces, kind of the size of the sliced peaches you get in a can. As soon as you slice each piece, put it into the pan. Being in the water with the lemon stops it browning.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sDuUAF7OyK8/ToobtqUZkkI/AAAAAAAABw4/bhzw1sdYmVU/s1600/IMGP3331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-sDuUAF7OyK8/ToobtqUZkkI/AAAAAAAABw4/bhzw1sdYmVU/s640/IMGP3331.JPG" width="640" /></a></div>Peel and chop all of your fruit until the pan is full.<br />Get some greaseproof paper and cut it into a circle with a hole in the middle. Put it over the water and fruit and leave to simmer for at least an hour. This fruit is TOUGH.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QeBmQ8k6iJg/ToocL7qtROI/AAAAAAAABw8/_LcZZbdYHaw/s1600/IMGP3340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-QeBmQ8k6iJg/ToocL7qtROI/AAAAAAAABw8/_LcZZbdYHaw/s640/IMGP3340.JPG" width="640" /></a></div>Your house will smell amazing, you'll miss your dog.<br /><br />When it's soft and easily poked with a knife, scoop out the fruit with a slotted spoon, but keep the poaching liquid.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6nA6gts8wVo/TooctMZNpvI/AAAAAAAABxE/wwZZNyPoXlo/s1600/IMGP3346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-6nA6gts8wVo/TooctMZNpvI/AAAAAAAABxE/wwZZNyPoXlo/s640/IMGP3346.JPG" width="640" /></a></div>Grab a reasonable sized dish to make your tarte in. You can definitely use a cast iron pan, I just haven't got one. I find it's easier to line it with greaseproof paper too. So do that.<br /><br />Scoop out 1 1/4 cups of the poaching liquid and put it into a little pan. Add another couple of tbsp of sugar and reduce over a medium heat until you've got a thicker caramel type liquid. When it's reduced to about 1/4 of a cup of liquid, take off the heat and pour into your tarte pan.<br />Add the pieces of quince, snugly and in a appealing pattern, no one likes a messy tarte.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HKoWDOcNg7A/ToodZTd9LxI/AAAAAAAABxI/qcEOOjShABw/s1600/IMGP3354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-HKoWDOcNg7A/ToodZTd9LxI/AAAAAAAABxI/qcEOOjShABw/s640/IMGP3354.JPG" width="640" /></a></div>Grab your pastry and cut it to the size of your dish. Cover the fruit and tuck it down all around the edges.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QcYyFyJ45H4/ToodnPHfuGI/AAAAAAAABxM/hc7ySsiauGg/s1600/IMGP3355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-QcYyFyJ45H4/ToodnPHfuGI/AAAAAAAABxM/hc7ySsiauGg/s640/IMGP3355.JPG" width="640" /></a></div>Bake at 375F/190C for around 45 minutes, until the pastry is golden brown.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-njrk6s_vTEE/Tood67SzvEI/AAAAAAAABxQ/p8QT9htWepc/s1600/IMGP3358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-njrk6s_vTEE/Tood67SzvEI/AAAAAAAABxQ/p8QT9htWepc/s640/IMGP3358.JPG" width="640" /></a></div>Let it rest for a few minutes, then carefully put a plate on top, and skillfully flip it over. I know you can do it.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-taH8NuH-Crg/TooeNjvbKWI/AAAAAAAABxU/FL99UVXje8o/s1600/IMGP3362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-taH8NuH-Crg/TooeNjvbKWI/AAAAAAAABxU/FL99UVXje8o/s640/IMGP3362.JPG" width="640" /></a></div>It's crazy how pink it gets.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cnMinzeIOSQ/TooeYu1hzHI/AAAAAAAABxY/JPve52kQe7Q/s1600/IMGP3363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-cnMinzeIOSQ/TooeYu1hzHI/AAAAAAAABxY/JPve52kQe7Q/s640/IMGP3363.JPG" width="640" /></a></div>I've been listening to this playlist while I ride my bike down hills and through leaves, I thought you might like it too.<br /><br />I miss that dog. If you live in Putney, can I stroke your dog? thanks.<br /><br />Download the playlist <a href="http://www.2shared.com/file/W6rwWH_B/Autumn_bike_rides.html">here</a>.<br /><br />Track listing:<br />Feist - Comfort me<br />Warpaint - Billie Holiday<br />Alligator Creek - Death, in the soil<br />Benjamin Francis Leftwich - Pictures<br />Bon Iver - I can't make you love me<br />Casiotone for the painfully alone - Hot Boyz<br />Fleet foxes - Sim Sala Bim<br />Land of Talk - Yuppy Flu<br />National - About today<br />Taken by trees - Too young<br />Maps &amp; Atlases - Pigeon<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-5728922033915750653?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/10/quince-tarte-tatin.htmlnoreply@blogger.com (Naomi Rose)10tag:blogger.com,1999:blog-5324690996603031592.post-1666338506365441803Tue, 13 Sep 2011 19:47:00 +00002011-09-13T20:49:36.241+01:00Cinnamon bean autumn stew, in Sweet Paul magazine!<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had a good weekend, did you? Me and my old time pal Rob went to the food festival on the South bank.</span><br /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">He got wet. I watched.</span><br /><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="http://2.bp.blogspot.com/-2MEqJL-_0Ns/Tm-ufD28XgI/AAAAAAAABvQ/Oc9sogqhJlY/s1600/IMGP3060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-2MEqJL-_0Ns/Tm-ufD28XgI/AAAAAAAABvQ/Oc9sogqhJlY/s640/IMGP3060.JPG" width="640" /></a></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then he did some MJ moves. I watched.</span><br /><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="http://3.bp.blogspot.com/-FLjVWv-u5fg/Tm-u8fBSNxI/AAAAAAAABvY/36DoWu08MGU/s1600/IMGP3105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-FLjVWv-u5fg/Tm-u8fBSNxI/AAAAAAAABvY/36DoWu08MGU/s640/IMGP3105.JPG" width="640" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm pretty into this sign. It's down near the OXO tower, and it lights up at night.</span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-1lpZAjSWb-0/Tm-u1PaqiDI/AAAAAAAABvU/IKAFTI8m9us/s1600/IMGP3083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="418" src="http://3.bp.blogspot.com/-1lpZAjSWb-0/Tm-u1PaqiDI/AAAAAAAABvU/IKAFTI8m9us/s640/IMGP3083.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Another cool thing that happened was, one of my recipes won best Autumn recipe in the Fall edition of Sweet Paul magazine! can you believe it? I'm so thrilled, it's a gorgeous magazine and I'm super proud to be featured. You can read the whole magazine <a href="http://www.sweetpaulmag-digital.com/sweetpaulmag/fall2011#pg1">here</a>. (I'm on page 18!)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aHrsB_WOAHo/Tm-wHPt61tI/AAAAAAAABwA/BWn7mUsAOBw/s1600/Picture+7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="416" src="http://4.bp.blogspot.com/-aHrsB_WOAHo/Tm-wHPt61tI/AAAAAAAABwA/BWn7mUsAOBw/s640/Picture+7.png" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">On the way home from work I decided to make this stew for myself for dinner for tonight. Totally forgot just how good it is. Trying to catch the light before these Autumn evenings end is tricky, so my end result photos aren't as nice as Paul's, but the taste is the same.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I got some wine from work to take home today, so I replaced the vegetable stock with some lovely red wine. Either works.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qIOB3zTXBac/Tm-vPDiG2vI/AAAAAAAABvg/6ZYvlTrnaLo/s1600/IMGP3202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-qIOB3zTXBac/Tm-vPDiG2vI/AAAAAAAABvg/6ZYvlTrnaLo/s640/IMGP3202.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">&nbsp;To make enough Christmassy Autumn stew for a couple of dinners and some easy lunches you'll need:</span><br /><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">a spoonful of soya butter<br />1 red chili deseeded and chopped<br />2 medium white onions chopped<br />2 tsp ground coriander<br />1 tsp each of turmeric cumin and cinnamon<br />5 and a half oz of new potatoes halved (i just chucked in a couple of handfuls and never really bother weighing)<br />1 can mixed beans<br />1 can chopped tomatoes<br />1/4 pint veg stock<br />handful of roughly chopped cashews<br />cubed butternut squash<br />handful of spinach&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-oCua1eNW4N0/Tm-vXDs7zUI/AAAAAAAABvk/tQ9clz63n-E/s1600/IMGP3203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://2.bp.blogspot.com/-oCua1eNW4N0/Tm-vXDs7zUI/AAAAAAAABvk/tQ9clz63n-E/s640/IMGP3203.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Melt the soya butter in the saucepan and add the chili, garlic and onions.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Notice that it's impossible to avoid onion-red-eye. So attractive.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fry for ten minutes until they get soft. Add in the spices and the potatoes for about 5 minutes, you might need a bit more soya butter here. Note the wonderful Christmas smell.<br /><a href="http://3.bp.blogspot.com/-3l8NNBj2Q6M/Tm-vm2d5WUI/AAAAAAAABvs/042WYxVNHfs/s1600/IMGP3210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-3l8NNBj2Q6M/Tm-vm2d5WUI/AAAAAAAABvs/042WYxVNHfs/s640/IMGP3210.JPG" width="640" /></a><br />Stir in the beans with their water from the can, the tomato and the veg stock. Bring to the boil, reduce heat and cover the pan. Simmer for ten minutes, then add the squash then give it another ten minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-qBuY_mF0njM/Tm-vuF56oyI/AAAAAAAABvw/oZP7UQw8ITQ/s1600/IMGP3218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://4.bp.blogspot.com/-qBuY_mF0njM/Tm-vuF56oyI/AAAAAAAABvw/oZP7UQw8ITQ/s640/IMGP3218.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/--u_Yc44xaeE/Tm-v1pKnIII/AAAAAAAABv0/VnZYZg9051E/s1600/IMGP3219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://4.bp.blogspot.com/--u_Yc44xaeE/Tm-v1pKnIII/AAAAAAAABv0/VnZYZg9051E/s640/IMGP3219.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-mVDomlfzrUE/Tm-v-BIUcRI/AAAAAAAABv4/lgcvPYJtSqI/s1600/IMGP3221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-mVDomlfzrUE/Tm-v-BIUcRI/AAAAAAAABv4/lgcvPYJtSqI/s640/IMGP3221.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chuck in the cashews and some salt and pepper at the end. Right before we ate I added the spinach in. Eat it with some crusty bread for the juice. Tastes even better the next day!</span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-VNyoulioJL0/Tm-wFnlOwYI/AAAAAAAABv8/Z4XBjlArXc4/s1600/IMGP3225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://1.bp.blogspot.com/-VNyoulioJL0/Tm-wFnlOwYI/AAAAAAAABv8/Z4XBjlArXc4/s640/IMGP3225.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-9t5KhJMde0c/Tm-vCslRU-I/AAAAAAAABvc/fj407_y1LkM/s1600/IMGP3123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-9t5KhJMde0c/Tm-vCslRU-I/AAAAAAAABvc/fj407_y1LkM/s640/IMGP3123.JPG" width="640" /></span></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-1666338506365441803?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/09/cinnamon-bean-autumn-stew-in-sweet-paul.htmlnoreply@blogger.com (Naomi Rose)10tag:blogger.com,1999:blog-5324690996603031592.post-8189305156553608649Thu, 25 Aug 2011 10:28:00 +00002011-08-25T11:29:44.788+01:00cinnnamon bun, it's not you, it's me.This last week I have tried to make cinnamon rolls three times. THREE. Twice during the weekend when I had plenty of time to let the dough rise and knead it properly and be patient. Another time, straight after work, no dinner, diving into kneading and impatiently waiting for it to double in size.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s5SRqn-lApY/TlYjKGNjrbI/AAAAAAAABuQ/ug-ytM4-7MI/s1600/buns.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-s5SRqn-lApY/TlYjKGNjrbI/AAAAAAAABuQ/ug-ytM4-7MI/s640/buns.jpeg" width="640" /></a></div>I was so full of hope! They looked so promising all swirled up and sweet!<br /><br /><a name='more'></a>Every bloody time, the rolls were too dry, too hard, too soft, not right.<br /><br />I am accepting that there are certain things I can't do now. Like bread making, riding a unicycle, being anywhere high up (what a baby). I am accepting defeat by cinnamon roll.<br /><br />If you like cinnamon as much as I do though, what about a <a href="http://www.thegluttonousvegan.com/2010/01/apple-butter-cake-cinnamon-frosting.html">cinnamon apple butter cake</a>? (Hi Autumn)<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QwM9fUw2tp0/TlYh0lsJC4I/AAAAAAAABuA/WxGN3waWFnA/s1600/applebutter.JPG" imageanchor="1"><img border="0" height="426" src="http://3.bp.blogspot.com/-QwM9fUw2tp0/TlYh0lsJC4I/AAAAAAAABuA/WxGN3waWFnA/s640/applebutter.JPG" width="640" /></a></div><br />Some <a href="http://www.thegluttonousvegan.com/2009/12/blueberry-cinnamon-animal-cookies.html">cinnamon blueberry animal cookies</a>? <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BH5WXbCldjY/TlYiHNXafcI/AAAAAAAABuE/RURwOtsnefk/s1600/animal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-BH5WXbCldjY/TlYiHNXafcI/AAAAAAAABuE/RURwOtsnefk/s640/animal.JPG" width="640" /></a></div>This <a href="http://www.thegluttonousvegan.com/2010/10/my-little-dove.html">plum and cinnamon oat crisp</a> has got autumn and it's crisp leaves written all over it. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-v-Yw9_eCPrA/TlYiYoqKfQI/AAAAAAAABuI/wRLcr4roOtI/s1600/plum.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-v-Yw9_eCPrA/TlYiYoqKfQI/AAAAAAAABuI/wRLcr4roOtI/s640/plum.JPG" width="640" /></a></div>These recipes are getting me so nostalgic for last Autumn. Pretty sure this years Autumn is going to kick last years butt though.<br /><br />This<a href="http://www.thegluttonousvegan.com/2010/10/pumpkin-cardamom-chocolate-cake-with.html"> pumpkin and cardamom cake</a> is flipping amazing. Plus the spiced frosting? oh YEAH.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-whITpwraKk0/TlYi2jCWpBI/AAAAAAAABuM/G3ObBwgLZGY/s1600/pumpkin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-whITpwraKk0/TlYi2jCWpBI/AAAAAAAABuM/G3ObBwgLZGY/s640/pumpkin.JPG" width="640" /></a></div>Does this feel like&nbsp; a recipe cop-out to you? It's not. I really did try! Me and cinnamon buns are not meant to be but there are lots of other things to make!<br /><br />Happy beginning-of-Autumn!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-8189305156553608649?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/08/cinnnamon-bun-its-not-you-its-me.htmlnoreply@blogger.com (Naomi Rose)18tag:blogger.com,1999:blog-5324690996603031592.post-4045974918569961820Mon, 15 Aug 2011 20:25:00 +00002011-08-15T21:25:32.901+01:00Peanut butter cheesecake with chocolate and caramelised bananas. (and tears?)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mnvkbxfxrZg/Tkl8cqW0VII/AAAAAAAABtk/48n4zOGSDFs/s1600/IMGP2667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-mnvkbxfxrZg/Tkl8cqW0VII/AAAAAAAABtk/48n4zOGSDFs/s640/IMGP2667.JPG" width="640" /></a></div><div class="MsoNormal">Because I’m a real person, sometimes I make things and I think they taste good and others don’t agree. And then I say ‘no, it’s fine! I know you’re really full/haven’t got much of a sweet tooth, don’t worry!’ and then I clear the plates away and go back to my kitchen and make a sad face while I look at my cheesecake that I thought everyone would love.<br /><a name='more'></a> </div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zXWyLoSxHpc/Tkl71Lk8KOI/AAAAAAAABtA/8EsWdKYYMSQ/s1600/IMGP2693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-zXWyLoSxHpc/Tkl71Lk8KOI/AAAAAAAABtA/8EsWdKYYMSQ/s640/IMGP2693.JPG" width="640" /></a></div><br /></div><div class="MsoNormal">I made this peanut butter cheesecake, covered in dark chocolate and topped with caramelised bananas because we were having 10 people over for dinner and I thought it would be delicious AND have mass appeal, but it only had a 50% success rate.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">That’s ok, I’ll eat it in the dark, in my room, with a side of tears.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">I’m half joking.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">This weekend I also may have:</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Eaten apple pie for breakfast</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Taken my mum to see my friend, the heron.</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NxG537cMyVM/Tkl8HaRZAhI/AAAAAAAABtQ/TGFfHqFgRts/s1600/IMGP2580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-NxG537cMyVM/Tkl8HaRZAhI/AAAAAAAABtQ/TGFfHqFgRts/s640/IMGP2580.JPG" width="640" /></a></div><br /></div><div class="MsoNormal">Dozed to the <a href="http://www.youtube.com/watch?v=WOxE7IRizjI">kings of convenience</a> on the train.</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-44Z6piZzEE8/Tkl8YTsH_8I/AAAAAAAABtg/HTO928pP518/s1600/IMGP2660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-44Z6piZzEE8/Tkl8YTsH_8I/AAAAAAAABtg/HTO928pP518/s640/IMGP2660.JPG" width="640" /></a></div><br /></div><div class="MsoNormal">Eaten too much.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Told my grandma to pose for a photo.</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bS4JmPF1M70/Tkl8Lxzq3DI/AAAAAAAABtU/6ibQAuqKWIg/s1600/IMGP2612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-bS4JmPF1M70/Tkl8Lxzq3DI/AAAAAAAABtU/6ibQAuqKWIg/s640/IMGP2612.JPG" width="640" /></a></div><br /></div><div class="MsoNormal">Stroked a goose.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Enjoyed <a href="http://www.youtube.com/watch?v=BoEKWtgJQAU&amp;ob=av2e">this video</a>.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Anyway, if you like peanut butter, in a cheesecake it’s pretty rad. Topped with the other stuff, it’s even better. But don’t blame me if you get the sads when others don’t like it. More for us.<br /><br />To make a 9" cheesecake you'll need:<br /><br />enough biscuits to cover the base of your dish, I used about 15 normal sized cookies<br />3-4 tbsp vegan margarine<br />4 tbsp brown sugar<br /><br />1 (12oz) pack of firm silken tofu, I used the mori-nu brand<br />1 200g pack of vegan cream cheese, I used Pure<br />1 cup brown sugar<br />1 cup smooth peanut butter<br />half a banana (mashed)<br />1 tsp vanilla extract<br /><br />dark chocolate<br /><br />2 bananas<br />1/2 cup margarine<br />1/2 cup brown sugar<br /><br />Smash the biscuits in a blender and mash the crumbs together with the margarine (soften it in the microwave if it's being difficult). Once thoroughly combined, add the sugar and mix again. Press firmly into the bottom your pan. I'd recommend those non stick pans for this cheesecake, the kind with the spring fastening on the side, makes it super easy to release when everything's cooked.<br /><br />Bake the base in the oven at 180C/350F for around ten minutes until it's golden and a little dryer.<br /><br />In a mixer (or with a very energetic arm), mix the tofu, cream cheeze, and peanut butter. Mash the banana as smooth as you can, then add that and the sugar and vanilla and mix again. Once smooth, pour over the base.<br /><br />Spread some foil out on your work surface and wrap the cake pan securely. You don't want any gaps because this baby's going into a water bath! Place the cake pan into a baking pan and fill with water as high as you can without making a mess. Make sure you've wrapped the foil well or you'll have a wet cheesecake.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ts081jToqXQ/Tkl8qA_cU2I/AAAAAAAABtw/hOgS8c7UmHw/s1600/IMGP2678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Ts081jToqXQ/Tkl8qA_cU2I/AAAAAAAABtw/hOgS8c7UmHw/s640/IMGP2678.JPG" width="640" /></a></div>Bake in the oven at 180C/350F for around 20-30 minutes. It's done when it's golden on top and not all jiggly if you shake the pan.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qz4htxcEoO8/Tkl84AARVoI/AAAAAAAABt8/kjAUvekaG1A/s1600/IMGP2685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-qz4htxcEoO8/Tkl84AARVoI/AAAAAAAABt8/kjAUvekaG1A/s640/IMGP2685.JPG" width="640" /></a></div>Leave to thoroughly cool, then melt some chocolate and pour it over that beautiful beast.<br /><br />To caramelise the bananas, just heat the margarine and sugar in a medium height frying pan/skillet until it's brown and bubbling, then gently add the banana slices.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0QqvB-sX_XU/Tkl8uv_u2GI/AAAAAAAABt0/izuTCNENgRI/s1600/IMGP2681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-0QqvB-sX_XU/Tkl8uv_u2GI/AAAAAAAABt0/izuTCNENgRI/s640/IMGP2681.JPG" width="640" /></a></div>Leave them in for a minute or so on each side, then take them out and leave to cool on some foil.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NdrEOLpA1Y4/Tkl8zVUqyrI/AAAAAAAABt4/q8UwqaOpVM4/s1600/IMGP2684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-NdrEOLpA1Y4/Tkl8zVUqyrI/AAAAAAAABt4/q8UwqaOpVM4/s640/IMGP2684.JPG" width="640" /></a></div>Once the chocolate has set and everything's cool, add the bananas and serve the cheesecake.<br /><br />Get ready for half smiles, half frowns. :/<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IYrn0DJvPcw/Tkl75JPhimI/AAAAAAAABtE/0BCkoN2sWy8/s1600/IMGP2700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-IYrn0DJvPcw/Tkl75JPhimI/AAAAAAAABtE/0BCkoN2sWy8/s640/IMGP2700.JPG" width="640" /></a></div>I bloody liked it.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yVhhVThtlsw/Tkl8CIw4AuI/AAAAAAAABtM/XcrImBshfw0/s1600/IMGP2707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-yVhhVThtlsw/Tkl8CIw4AuI/AAAAAAAABtM/XcrImBshfw0/s640/IMGP2707.JPG" width="640" /></a></div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-4045974918569961820?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/08/peanut-butter-cheesecake-with-chocolate.htmlnoreply@blogger.com (Naomi Rose)19tag:blogger.com,1999:blog-5324690996603031592.post-1890713394049760176Wed, 10 Aug 2011 20:56:00 +00002011-08-10T21:57:03.816+01:00brownies for the brave<div class="separator" style="clear: both; text-align: left;">Hi my internet friends.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-lqs7BSg2soY/TkLq6wEfDPI/AAAAAAAABsQ/Cn9R2XAOLI0/s1600/IMGP2485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-lqs7BSg2soY/TkLq6wEfDPI/AAAAAAAABsQ/Cn9R2XAOLI0/s640/IMGP2485.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Firstly, thank you for your kind emails from faraway places, I'm fine and everyone I know is fine. These riots are sucky but seem to be dying down now so that's a relief.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-dNbQAFKseao/TkLrA-Z3WmI/AAAAAAAABsU/gok-euYoai4/s1600/IMGP2490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-dNbQAFKseao/TkLrA-Z3WmI/AAAAAAAABsU/gok-euYoai4/s640/IMGP2490.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">We've been holed up in the house the last couple of nights because it seems safer to be inside than out, so I baked brownies. Did you know Maida Heatter used to make peppermint brownies, then wrap them up tightly and keep them in her handbag, ready to hand out to people? I think that's the nicest thing I've ever heard.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I made brownies.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-i6aA9vSZ-wU/TkLri3N2vfI/AAAAAAAABss/taLF-w_rLxA/s1600/IMGP2506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-i6aA9vSZ-wU/TkLri3N2vfI/AAAAAAAABss/taLF-w_rLxA/s640/IMGP2506.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">I wrapped them.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-FMixENG5jZo/TkLrnLC2xPI/AAAAAAAABsw/leVmz_-0zrs/s1600/IMGP2509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-FMixENG5jZo/TkLrnLC2xPI/AAAAAAAABsw/leVmz_-0zrs/s640/IMGP2509.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">I gave some out.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I wish I had enough for each policeman, firefighter and good person who's been brave and strong this week. Also for you, you're pretty brave and strong too.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-9_jg1e_1roU/TkLrF5spNiI/AAAAAAAABsY/GU4VW2w5Zh8/s1600/IMGP2494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-9_jg1e_1roU/TkLrF5spNiI/AAAAAAAABsY/GU4VW2w5Zh8/s640/IMGP2494.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">After eights are unfortunately not vegan anymore so they're no good, but the own brand kind of mint thins are so grab a box of them and make some peppermint layered brownies for your homies. People deserve brownies.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sometimes I bake something, and it comes out all nice looking and I'm like YEAH!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BEtz_4ozCV8/TkLrSybpITI/AAAAAAAABsg/uoqzC7GvCd8/s1600/IMGP2499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-BEtz_4ozCV8/TkLrSybpITI/AAAAAAAABsg/uoqzC7GvCd8/s640/IMGP2499.JPG" width="640" /></a></div>&nbsp;And then, I get over excited and try to cut it and eat it and wrap it and hug it, and when I lift it, it breaks because I didn't let it cool.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-y8Hh-XeRcoo/TkLrZ-zeUoI/AAAAAAAABsk/aHzgewgKVaQ/s1600/IMGP2501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-y8Hh-XeRcoo/TkLrZ-zeUoI/AAAAAAAABsk/aHzgewgKVaQ/s640/IMGP2501.JPG" width="640" /></a></div>&nbsp;You should always wait for it to cool.<br /><br />Look how moist! (that's what she said? gross naomi.)<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9lDSf4_UJCY/TkLrez5LmlI/AAAAAAAABso/iHGi4dDs1Vo/s1600/IMGP2503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-9lDSf4_UJCY/TkLrez5LmlI/AAAAAAAABso/iHGi4dDs1Vo/s640/IMGP2503.JPG" width="640" /></a></div>&nbsp;Make them, for loved ones. If you wrap them in a square of foil, then some greaseproof paper, you could definitely post them. Imagine getting brownies in the post. You are capable of spreading that kind of joy!<br /><br />To make a tray of moist minty brownies, you'll need:<br /><br />Ener-G egg replacer equivalent to 2 eggs, or, 3 tbsp water mixed with 2 tbsp flax meal (i used ener g)<br />1 1/2 cups flour<br />1/2 tsp baking powder<br />2 x 100g bars of dark chocolate (melted)<br />6 tbsp margarine (melted)<br />pinch of salt<br />2 cups sugar<br />soy milk (if necessary)<br />some dairy free mint thins<br /><br />Mix your ener-g, or flax and leave to one side. Sift the flour and baking powder together, then add the salt and sugar.<br /><br />In a bowl over a pan of boiling water, gently melt the chocolate and margarine together until smooth and completely melted.<br /><br />Add the chocolate mix to the flour and stir. It should be pretty thick but if it's too thick to stir add a splash of soy milk (not too much)<br /><br />Line a pan with foil (shiny side down) and lightly grease.<br /><br />Put half of the brownie mix into the pan, then cover with a layer of mint thins. Pour the remaining mixture on top. Bake at 180C/350F for 30-35 minutes. The less you cook them, the squidgier they'll be. Don't eat them raw though?<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yUzK7i3s6ms/TkLrrEYiBWI/AAAAAAAABs0/U8l9SGfZBnk/s1600/IMGP2511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-yUzK7i3s6ms/TkLrrEYiBWI/AAAAAAAABs0/U8l9SGfZBnk/s640/IMGP2511.JPG" width="640" /></a></div>I love you London.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-1890713394049760176?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/08/brownies-for-brave.htmlnoreply@blogger.com (Naomi Rose)16tag:blogger.com,1999:blog-5324690996603031592.post-8210750524358978313Wed, 03 Aug 2011 21:06:00 +00002011-08-08T10:32:56.033+01:00I love sandwiches. Yes I do.Yep. Definitely telling you about a sandwich I had. This is because it is flipping hot in London and I definitely can't be baking or stewing anything, I'm already boiling in my skin.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3R-zJir-tQM/Tjm2VJYDOlI/AAAAAAAABrs/KXxAT_L6ECY/s1600/IMGP2473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-3R-zJir-tQM/Tjm2VJYDOlI/AAAAAAAABrs/KXxAT_L6ECY/s640/IMGP2473.JPG" width="640" /></a></div>This is a sandwich, but then it's heated through in a pan, so then it could be dinner?<br /><br /><a name='more'></a><br /><br />I might have been planning it all day. Possibly drawing it on a post it.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4bnKkYrCoYs/Tjm1r83xU3I/AAAAAAAABrI/yZyiwt9N2ko/s1600/IMGP2455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-4bnKkYrCoYs/Tjm1r83xU3I/AAAAAAAABrI/yZyiwt9N2ko/s640/IMGP2455.JPG" width="640" /></a></div>You don't have to make the same one, you might hate artichoke hearts. You might love olives (I have no idea why you would).<br /><br />This is less of a recipe, more of a&nbsp;recommendation&nbsp;that on a hot day, you slice some bread, nice and thick, slather it with some ripe avocado.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Uc5yGoPlt5A/Tjm11l0Aj1I/AAAAAAAABrQ/5e2keJkDaso/s1600/IMGP2462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-Uc5yGoPlt5A/Tjm11l0Aj1I/AAAAAAAABrQ/5e2keJkDaso/s640/IMGP2462.JPG" width="640" /></a></div>Cut up some red onion and throw that on.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QbDsqAesnDo/Tjm16EIQzaI/AAAAAAAABrU/KGJlK3-ZTXs/s1600/IMGP2463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-QbDsqAesnDo/Tjm16EIQzaI/AAAAAAAABrU/KGJlK3-ZTXs/s640/IMGP2463.JPG" width="640" /></a></div>Pile up some sliced artichoke hearts and some fresh coriander.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ffWJtslFQJU/Tjm1-ufJKjI/AAAAAAAABrY/B_a2VD8dQes/s1600/IMGP2465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-ffWJtslFQJU/Tjm1-ufJKjI/AAAAAAAABrY/B_a2VD8dQes/s640/IMGP2465.JPG" width="640" /></a></div>If you happened to have some leftover roasted garlic in the fridge, that'd be a good thing to add too.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wHw2ak6i-ac/Tjm2HeRt_YI/AAAAAAAABrg/mEl34WVDRUk/s1600/IMGP2467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-wHw2ak6i-ac/Tjm2HeRt_YI/AAAAAAAABrg/mEl34WVDRUk/s640/IMGP2467.JPG" width="640" /></a></div>Cover the other slice in some good hummus.<br /><br />Smush those two halves together and put 'em in a pan that's had the tiniest bit of olive oil wiped over it. Put something heavy on top of the sandwich and leave over a medium heat for a minute or two, then flip and do the same on the other side.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JbLh0S2wNKY/Tjm2Lue3FQI/AAAAAAAABrk/Kt_OuMKFPAo/s1600/IMGP2468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-JbLh0S2wNKY/Tjm2Lue3FQI/AAAAAAAABrk/Kt_OuMKFPAo/s640/IMGP2468.JPG" width="640" /></a></div>You could slice up a load of cabbage and carrots and cover with some lime juice, coriander and wholegrain mustard.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2uoRBrziBns/Tjm1w4PQDzI/AAAAAAAABrM/1Jh5go0vbfc/s1600/IMGP2460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-2uoRBrziBns/Tjm1w4PQDzI/AAAAAAAABrM/1Jh5go0vbfc/s640/IMGP2460.JPG" width="640" /></a></div>Pretty good dinner.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LAftpIDzyq8/Tjm2ak-izSI/AAAAAAAABrw/JvLJU1aKK-0/s1600/IMGP2478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-LAftpIDzyq8/Tjm2ak-izSI/AAAAAAAABrw/JvLJU1aKK-0/s640/IMGP2478.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">I know a sandwich isn't a proper recipe, come talk to me when it's cooler. Go make a sandwich, I forgot how good they are, maybe you did too!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-l_hmwZCNLQE/Tjm2fm92fHI/AAAAAAAABr0/vBE3ENbDfys/s1600/IMGP2480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-l_hmwZCNLQE/Tjm2fm92fHI/AAAAAAAABr0/vBE3ENbDfys/s640/IMGP2480.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-8210750524358978313?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/08/i-love-sandwiches-yes-i-do.htmlnoreply@blogger.com (Naomi Rose)9tag:blogger.com,1999:blog-5324690996603031592.post-2236377053310484758Mon, 25 Jul 2011 19:27:00 +00002011-07-25T20:52:26.259+01:00thai ten minute noodle bowl<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yareIRJd3Sk/Ti2_8s6rr2I/AAAAAAAABp4/y1O0UAZkE8A/s1600/IMGP1788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-yareIRJd3Sk/Ti2_8s6rr2I/AAAAAAAABp4/y1O0UAZkE8A/s640/IMGP1788.JPG" width="640" /></a></div><br />My friends, hasn't it been a horrible week? such terrible things happening around the world and lots of sadness. There have been pockets of happiness though, a kind man fixed my bike for free, the weather has been pretty sweet and I was asked to take photos of a civil partnership which was the most love filled room I've been in for a long time.<br /><br /><a name='more'></a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1-cPPJ_N8wk/Ti3ACf7Zy8I/AAAAAAAABp8/bpUy57GZCPI/s1600/IMGP2017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-1-cPPJ_N8wk/Ti3ACf7Zy8I/AAAAAAAABp8/bpUy57GZCPI/s640/IMGP2017.JPG" width="424" /></a></div><br />(congrats you two.)<br /><br />So also, my lovely flatmates make this thing that they call 'noodle bowl' when they're tired or hungover and I love it. It's not a fancy new recipe and couldn't be less complicated, but I'm just sharing it with you on the off chance that you've got a hangover from the weekend like I have, and that you've got a sadness hangover from the bad things like most people do this week.<br /><br />This noodle bowl will make your nose run, your chin wet and your stomach full. It feels good and it'll take you a maximum of ten minutes from start to finish.<br /><br />It's the little things.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tbVV4XdQf3Q/Ti3Af8fUhKI/AAAAAAAABqY/3-Lbo90N9sI/s1600/IMGP2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-tbVV4XdQf3Q/Ti3Af8fUhKI/AAAAAAAABqY/3-Lbo90N9sI/s640/IMGP2370.JPG" width="640" /></a></div><br />There are no strict rules about the veggies, I love green ones and I had broccoli, edamame, asparagus, spring onions and peas in the fridge, use whatever you've got.<br /><br />To make enough for two, you'll need:<br /><br />1 litre of water/about 4 cups<br />3 tbsp dark soy sauce<br />2 tsp white vinegar<br />1 tsp mirin (sub 1/2 tsp sugar if you haven't got it)<br />1 tsp sesame oil<br />1 big ol' chili<br />a nub of fresh ginger<br />whatever veggies you have in the fridge<br />noodles (I like those soft straight-to-pan noodles, but use whatever's in the cupboard)<br />fresh coriander to serve.<br /><br />you could also definitely lightly fry some tofu and put it on top, but I bloody hate tofu.<br /><br />Put the water, soy sauce, vinegar, mirin and sesame oil in a pan and bring to the boil. Roughly chop the chile and ginger and add to the water.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KgN0lEIu0zQ/Ti3AkMr17bI/AAAAAAAABqc/xgjf8gbQqfY/s1600/IMGP2371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-KgN0lEIu0zQ/Ti3AkMr17bI/AAAAAAAABqc/xgjf8gbQqfY/s640/IMGP2371.JPG" width="640" /></a></div><br />I mean roughly! we've got hangovers here, this isn't masterchef.<br /><br />Once the water's boiling, add all your prepared veggies for a minute or so, then add the noodles.<br /><br />Give it a minute to swish about so that the veggies are crisp but tender, noodles are cooked. Grab a ladle and scoop out a bowl full.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-t9MdXB1Xdu0/Ti3AaxdNuOI/AAAAAAAABqU/ust7yOgCCs0/s1600/IMGP2353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-t9MdXB1Xdu0/Ti3AaxdNuOI/AAAAAAAABqU/ust7yOgCCs0/s640/IMGP2353.JPG" width="640" /></a></div><br />Chuck the coriander on top and carry the bowl somewhere comfy. Balance it on a cushion while you veg out to gray's anatomy and drip broth down your front (probably just me).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HrcrAkfH0hs/Ti3AO8FY63I/AAAAAAAABqI/B11eaFPOYww/s1600/IMGP2357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-HrcrAkfH0hs/Ti3AO8FY63I/AAAAAAAABqI/B11eaFPOYww/s640/IMGP2357.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Drinking that broth is the cure to a hangover.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ov6ILSbKH8I/Ti3AXO4w4_I/AAAAAAAABqQ/BPOqrZ9xMzQ/s1600/IMGP2364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Ov6ILSbKH8I/Ti3AXO4w4_I/AAAAAAAABqQ/BPOqrZ9xMzQ/s640/IMGP2364.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div>(also, naps).<br /><br />If you've had a hard time this week, make this. You'll feel better. I'm thinking of you. &lt;3<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-2236377053310484758?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/07/thai-ten-minute-noodle-bowl.htmlnoreply@blogger.com (Naomi Rose)17tag:blogger.com,1999:blog-5324690996603031592.post-7549313049261451896Wed, 20 Jul 2011 20:25:00 +00002011-07-20T21:25:44.888+01:00poached pear and almond tartSometimes the weather is horrible, and it rains for days.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ELCh5HvmYvE/Tic1oDeuugI/AAAAAAAABpc/8_4MJxwreus/s1600/IMGP1749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-ELCh5HvmYvE/Tic1oDeuugI/AAAAAAAABpc/8_4MJxwreus/s640/IMGP1749.JPG" width="640" /></a></div><br />And then your flatmates decide to make a feast and you offer to make dessert and then get distracted by other things (like redesigning your buggy site, if you're reading this in a reader, jump out and get over here, it's all new!) and forget to buy ingredients.<br /><br /><a name='more'></a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8rdnzdcwVMw/TiczKOgYIbI/AAAAAAAABoE/h4pA5LDiUSc/s1600/IMGP1677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-8rdnzdcwVMw/TiczKOgYIbI/AAAAAAAABoE/h4pA5LDiUSc/s640/IMGP1677.JPG" width="640" /></a></div><br />And you find a bunch of pears and some almonds and some frozen pastry and decide to make something with that.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BxO4liiN3aA/TiczncyqohI/AAAAAAAABoU/apsDd_erddA/s1600/IMGP1693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-BxO4liiN3aA/TiczncyqohI/AAAAAAAABoU/apsDd_erddA/s640/IMGP1693.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l-SCmU883u4/TiczRIjaPrI/AAAAAAAABoI/dgA3VvuGnyA/s1600/IMGP1680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-l-SCmU883u4/TiczRIjaPrI/AAAAAAAABoI/dgA3VvuGnyA/s640/IMGP1680.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4ENAbg2oOVQ/Ticz9-XpQyI/AAAAAAAABog/bMqZ4VOljIk/s1600/IMGP1698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-4ENAbg2oOVQ/Ticz9-XpQyI/AAAAAAAABog/bMqZ4VOljIk/s640/IMGP1698.JPG" width="640" /></a></div><br />You definitely spill some sugar water, drop a pear and get in the way of small hands making delicate thai food.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1enk_USOGzc/Tic0oxMt_gI/AAAAAAAABo4/H0BYoixHD3A/s1600/IMGP1712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-1enk_USOGzc/Tic0oxMt_gI/AAAAAAAABo4/H0BYoixHD3A/s640/IMGP1712.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oBtlSiMh2QA/Tic0-HTHtUI/AAAAAAAABpE/WKTyNBhbFuY/s1600/IMGP1723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-oBtlSiMh2QA/Tic0-HTHtUI/AAAAAAAABpE/WKTyNBhbFuY/s640/IMGP1723.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">The thing is with this pie, it tastes good, it just doesn't look so good. But not everything has to look perfect. That's a top life truth right there. Spend more time enjoying baking, spend less time fussing with pastry edges.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IPtz6Ijug1o/Tic0h6afIDI/AAAAAAAABo0/tCWFwy8Jl4g/s1600/IMGP1709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-IPtz6Ijug1o/Tic0h6afIDI/AAAAAAAABo0/tCWFwy8Jl4g/s640/IMGP1709.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Slices of poached pear on sweet almond filling, crumbly pastry.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_mFtDTHhFcI/Tic1EfLoM2I/AAAAAAAABpI/-EcxTjo92Ws/s1600/IMGP1726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-_mFtDTHhFcI/Tic1EfLoM2I/AAAAAAAABpI/-EcxTjo92Ws/s640/IMGP1726.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Hasty photos taken quickly so I could attack the thai feast.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZGh7QfVQfMw/Tic1MJXsxnI/AAAAAAAABpM/BNYLAahtR48/s1600/IMGP1731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-ZGh7QfVQfMw/Tic1MJXsxnI/AAAAAAAABpM/BNYLAahtR48/s640/IMGP1731.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YVdmXRy4M-c/Tic1SfgX5LI/AAAAAAAABpQ/f6fN3Ftn1Nw/s1600/IMGP1732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-YVdmXRy4M-c/Tic1SfgX5LI/AAAAAAAABpQ/f6fN3Ftn1Nw/s640/IMGP1732.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To make enough for a 5-6 people you'll need:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">a packet of ready made shortcrust pastry/your own recipe</div><div class="separator" style="clear: both; text-align: left;">4-5 pears, peeled&nbsp;</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups sugar</div><div class="separator" style="clear: both; text-align: left;">4 cups water</div><div class="separator" style="clear: both; text-align: left;">the juice of half a lemon</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">for the filling</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cup ground almonds</div><div class="separator" style="clear: both; text-align: left;">1 tbsp plain flour</div><div class="separator" style="clear: both; text-align: left;">7 tbsp sugar</div><div class="separator" style="clear: both; text-align: left;">6 tbsp vegan butter substitute (melted, stick it in the microwave for a few seconds)</div><div class="separator" style="clear: both; text-align: left;">a splash of soya milk (possibly)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Peel the pears and cut the top and bottom so they stand flat on a surface. Put the water and sugar into a pan and heat on a medium heat until the sugar dissolves, then add the pears. Stir them gently every few minutes and leave to poach for around 20 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove from the pan and put aside to cool.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Roll our your pastry and line your tart dish. Wrap in a tea towel and freeze for at least an hour, this helps the pastry not to shrink. Once it's frozen, rub some margarine on some foil, then cover the pastry with the margarine side face down and bake in a pre-heated oven (375F/190C) for around ten minutes. Remove the foil, press down any bumpy bits and put back in until it's a golden colour. Remove and leave to cool.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix together the filling ingredients, only adding the soy milk if your mix is too thick to stir. Gently press evenly into your pastry shell.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cut your pears in half and core them, the cores should just pop right out pretty easily. Cut them on a slant and arrange layered over each other on top of the almond filling.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake in the oven at around 350F/170C for about 35-45 minutes. It's cooked when the filling has browned and an inserted toothpick comes out clean. Leave to cool and serve with some ice cream or custard.&nbsp;</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-7549313049261451896?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/07/poached-pear-and-almond-tart.htmlnoreply@blogger.com (Naomi Rose)16tag:blogger.com,1999:blog-5324690996603031592.post-1753511640549980519Sun, 10 Jul 2011 20:09:00 +00002011-07-18T19:47:53.201+01:00raspberry & peach cake with clouds of vanilla frosting and aromatic ground cardamom.<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://4.bp.blogspot.com/-F-mdYCgV7n0/ThnxLgJiAWI/AAAAAAAABlQ/8rCB6CGAc-U/s640/IMGP1625.JPG" width="640" /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This is my July. Peaches and raspberries. I like them raw but I also like shoving them into a bowl of sugar and stuff and then baking that. Then eating them.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I put ground cardamom in, but that's because I'm really into that right now. It's definitely optional.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">With it, you've got a fruity and gently spiced cake. Without it you've got a fruit vanilla-y cake. Both good!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This week I've been riding my bike a lot.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I had a cold.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I spent the night at a party in a beautiful gallery.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span></div><a name='more'></a><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I sewed these.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QQb3aLzWZIM/ThnyT2MdLiI/AAAAAAAABl8/nmB6eXCrzLw/s1600/IMGP1675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-QQb3aLzWZIM/ThnyT2MdLiI/AAAAAAAABl8/nmB6eXCrzLw/s640/IMGP1675.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">(that's a volcano, a mountain and two trees if you're wondering.)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">To make this lovely moist summery cake you'll need:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: normal;">1 1/3 cups &nbsp;sugar</span><span class="Apple-style-span" style="line-height: normal;"><br /></span><span class="Apple-style-span" style="line-height: normal;">1/2 cup vegan margarine</span><span class="Apple-style-span" style="line-height: normal;"><br /></span><span class="Apple-style-span" style="line-height: normal;">3 cups self raising flour</span><br /><span class="Apple-style-span" style="line-height: normal;">3/4 tsp salt</span><span class="Apple-style-span" style="line-height: normal;"><br /></span><span class="Apple-style-span" style="line-height: normal;">2 cups soy milk</span><span class="Apple-style-span" style="line-height: normal;"><br /></span><span class="Apple-style-span" style="line-height: normal;">1 tbsp vanilla extract</span><span class="Apple-style-span" style="line-height: normal;"><br /></span><span class="Apple-style-span" style="line-height: normal;">1/2 tsp ground cardamom (optional)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 not-so-ripe peach</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">a handful of raspberries</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">for the clouds of vanilla frosting:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 3/4 cups confectioners/icing sugar</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5-6 tbsp vegan margarine</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tsp cider vinegar</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1-2 tsp vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Beat the sugar and margarine together until combined, then add the flour, salt, soy milk and vanilla. Add the ground cardamom if you're using it. Stir gently until thoroughly combined.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Grease your cake tin well and pour in half of the batter.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Grab your peach and cut all the way around the middle, then twist so that you have two halves. Slice into even pieces and lay in a circle on top of the cake batter. Throw some raspberries into the centre.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EdFNj2eQmaM/ThnxlTbHy9I/AAAAAAAABlg/D3mVuqh4dMk/s1600/IMGP1633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="408" src="http://2.bp.blogspot.com/-EdFNj2eQmaM/ThnxlTbHy9I/AAAAAAAABlg/D3mVuqh4dMk/s640/IMGP1633.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour on the rest of the batter and bake at around 160C/350F/Gas mark 3 for 40-50 minutes. It'll brown up on the outside but check it's done by inserting a clean skewer or knife at around the 40 minute mark.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Remove from the oven and leave to cool while you make the frosting.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This is so much easier with an electric mixer, but very doable by hand too. First beat the margarine until it's light and fluffy, then slowly add the icing sugar a bit at a time. Keep adding the sugar until it's a consistency that you're happy with, then add the vinegar and vanilla. Cover and put aside until the cakes cooled.</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">My friends, do not even attempt to ice this cake until it's as cold as the rest of the room. Icing a warm cake is a bad idea. I say this as someone who does it all the time.&nbsp;</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once it's cool, get icing!</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DMyXMFd6EAg/ThnxrVxm8mI/AAAAAAAABlk/RjoER8HU8rs/s1600/IMGP1639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-DMyXMFd6EAg/ThnxrVxm8mI/AAAAAAAABlk/RjoER8HU8rs/s640/IMGP1639.JPG" width="640" /></span></a></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Chuck some raspberries up on there and cut yourself a slice.</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UvFFg6LDM8A/Thnx-MN7DCI/AAAAAAAABlw/fYs7nEOQweM/s1600/IMGP1650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://1.bp.blogspot.com/-UvFFg6LDM8A/Thnx-MN7DCI/AAAAAAAABlw/fYs7nEOQweM/s640/IMGP1650.JPG" width="640" /></span></a></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Look at the little bits of peach and berry! MMM.</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-p4Ype0FpsIg/ThnyGM7jmtI/AAAAAAAABl0/u2FpQhS8geg/s1600/IMGP1660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://2.bp.blogspot.com/-p4Ype0FpsIg/ThnyGM7jmtI/AAAAAAAABl0/u2FpQhS8geg/s640/IMGP1660.JPG" width="640" /></span></a></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You better recognise I'm going to eat that motherflipper.</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-myohWSGXZ38/ThnyN63P-DI/AAAAAAAABl4/ibs7u8ChN8A/s1600/IMGP1665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://2.bp.blogspot.com/-myohWSGXZ38/ThnyN63P-DI/AAAAAAAABl4/ibs7u8ChN8A/s640/IMGP1665.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-1753511640549980519?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/07/raspberry-peach-cake-with-clouds-of.htmlnoreply@blogger.com (Naomi Rose)13tag:blogger.com,1999:blog-5324690996603031592.post-1625068422898152547Sun, 03 Jul 2011 20:15:00 +00002011-07-18T19:51:06.921+01:00banana bourbon strawberry cream pieI've got this dress. I bought it in beautiful Wisconsin last summer when it was too hot to wear anything but thin cotton. It's white and covered in tiny blue pinstripes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-06YqA-R4sqk/ThDCaOmDY8I/AAAAAAAABjk/RHnhN0sYb-o/s1600/IMGP1416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-06YqA-R4sqk/ThDCaOmDY8I/AAAAAAAABjk/RHnhN0sYb-o/s640/IMGP1416.JPG" width="640" /></a></div>Have you ever seen the film Waitress? It's (unsurprisingly) my favourite film of all time. Whenever I wear this dress I get the urge to bake pies like the pies that Jenna makes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cBVWqh-VQns/ThDCrBZ0QSI/AAAAAAAABjo/oPNt3EDjBo0/s1600/waitress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://2.bp.blogspot.com/-cBVWqh-VQns/ThDCrBZ0QSI/AAAAAAAABjo/oPNt3EDjBo0/s640/waitress.jpg" width="640" /></a></div>I know it's not quite the same but it is in my mind. I don't get inspired by tales of triumph or people overcoming huge obstacles much, I get inspired by somebody making themed pies in a southern diner.<br /><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GEN9I8ZU7eg/ThDDpyTWtVI/AAAAAAAABjw/JUKVOjGI-qc/s1600/IMGP1411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-GEN9I8ZU7eg/ThDDpyTWtVI/AAAAAAAABjw/JUKVOjGI-qc/s640/IMGP1411.JPG" width="424" /></a></div>so that's my dress and this is the pie I made.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AMe6HX5o2cw/ThDD6XeVjeI/AAAAAAAABj0/SEBhL5c9PFI/s1600/IMGP1391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-AMe6HX5o2cw/ThDD6XeVjeI/AAAAAAAABj0/SEBhL5c9PFI/s640/IMGP1391.JPG" width="640" /></a></div><br />Last week along with the lovely samphire, I got given a jar of homemade strawberry compote that I used in this, but you could definitely use fresh strawberries. Yes I used a premade pastry crust, yes I know it's lame. Time is short sometimes and if you can pick up a half-decent pastry crust, I'm not going to stop you.<br /><br />Inside this beauty is a layer of banana, banana bourbon pudding, strawberry compote and soy cream. It's all gone now and I only made it yesterday so I think it gets the thumbs up.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Wych4RCCq8g/ThDFPEglmbI/AAAAAAAABj8/mw6FgJPLFQo/s1600/IMGP1333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Wych4RCCq8g/ThDFPEglmbI/AAAAAAAABj8/mw6FgJPLFQo/s640/IMGP1333.JPG" width="640" /></a></div><br />The banana bourbon layer tastes like rich and sweet banana pudding, kind of like the filling in a banoffee pie. Leave out the bourbon if you don't have it, you could try adding a teaspoon of vanilla extract instead.<br /><br />To make a dreamy pie you also need a good soundtrack so might I suggest listening to the new Bon Iver album while you stir, or putting <a href="http://www.youtuberepeat.com/watch/?v=Pyue2N1XZ0M&amp;feature=player_embedded#at=36">this on repeat</a>?<br /><br />To make a 9 inch pie you'll need:<br />A store bought crust, some pre-made pastry, or your own pastry. I recommend this recipe but whatever works for you.<br /><br />1/3 cup cornflour<br />3/4 cup granulated sugar<br />2 cups soy milk<br />1/2 mashed banana<br />1 tsp vanilla extract OR 2 tsps bourbon, or both!<br />1 extra banana<br />some fresh strawberries, or some strawberry compote<br />a cream substitute*<br /><br />*there are so many options. I used Soyatoo whippable cream and was pretty impressed with how stiff it went (that's what she said). But you could try a cashew cream, coconut cream, even a tofu based cream, loads of options!<br /><br />Put the cornflour, sugar and soy milk into a pan and heat over a low heat until you can feel with your wooden spoon that the grains have pretty much dissolved.<br /><br />Pour in the mashed banana and the vanilla/bourbon.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--KDP3HUZPK8/ThDJDlEubSI/AAAAAAAABkA/fYulo0LNt6I/s1600/IMGP1345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/--KDP3HUZPK8/ThDJDlEubSI/AAAAAAAABkA/fYulo0LNt6I/s640/IMGP1345.JPG" width="640" /></a></div><br />Keep stirring and turn the heat up a tiny bit. You want to keep stirring until it boils and thickens. I made a gif to show you how thick it should be! look!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7PgaTy2J5Vo/Tg8O-IXlhNI/AAAAAAAABjg/PEjG57U4vyc/s1600/bubbling.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7PgaTy2J5Vo/Tg8O-IXlhNI/AAAAAAAABjg/PEjG57U4vyc/s1600/bubbling.gif" /></a></div><br />When it's all thick and bubbly like that, take it off the heat and set aside to cool a little.<br /><br />Slice the rest of the 1 1/2 bananas and lay them across your pastry base.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wu5r6ITxb78/ThDJ0el_IdI/AAAAAAAABkE/1FxinlocSj8/s1600/IMGP1380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="http://2.bp.blogspot.com/-wu5r6ITxb78/ThDJ0el_IdI/AAAAAAAABkE/1FxinlocSj8/s640/IMGP1380.JPG" width="640" /></a></div><br />Pour over the banana pudding (doesn't it smell amazing?) until the slices are completely covered.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0H9y7BQKALY/ThDKO5A9ZrI/AAAAAAAABkI/lzSOzBzlj7E/s1600/IMGP1381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-0H9y7BQKALY/ThDKO5A9ZrI/AAAAAAAABkI/lzSOzBzlj7E/s640/IMGP1381.JPG" width="640" /></a></div><br />If there's any leftover, put it in a bowl for banana bourbon pudding breakfast funtimes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HAu8NKa817U/ThDKUEWMIJI/AAAAAAAABkM/YyiOFOemhQ8/s1600/IMGP1383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-HAu8NKa817U/ThDKUEWMIJI/AAAAAAAABkM/YyiOFOemhQ8/s640/IMGP1383.JPG" width="640" /></a></div><br />If you're using a compote, scoop out the strawberries from the juice so that the pie doesn't get too sloppy. If you're using fresh strawberries, slice them and layer over the pudding.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8itHCz3DSww/ThDKwZsLpmI/AAAAAAAABkQ/Nmy3nVwi7h0/s1600/IMGP1387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-8itHCz3DSww/ThDKwZsLpmI/AAAAAAAABkQ/Nmy3nVwi7h0/s640/IMGP1387.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_Y3LuJaoBtA/ThDK1cl43VI/AAAAAAAABkU/zZv7xfhYpho/s1600/IMGP1388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-_Y3LuJaoBtA/ThDK1cl43VI/AAAAAAAABkU/zZv7xfhYpho/s640/IMGP1388.JPG" width="640" /></a></div><br />Whip your soy cream furiously. I mean, this stuff is good but it takes some serious elbow grease.<br /><br />Slather it on and stick the pie in the fridge for an hour (minimum) so it'll set well.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-giTaqLs7lr8/ThDL_tE2c3I/AAAAAAAABkY/97ws23KetVY/s1600/IMGP1395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-giTaqLs7lr8/ThDL_tE2c3I/AAAAAAAABkY/97ws23KetVY/s640/IMGP1395.JPG" width="640" /></a></div><br />While we're waiting for that to set, would you like to see my new home? I really love it.<br />This is my comfy reading area where I read the letters that flew between Julia Child and Avis Devoto a long time ago.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZhXjecIQArk/ThDMQthBtAI/AAAAAAAABkc/S80frX4eU24/s1600/IMGP1397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-ZhXjecIQArk/ThDMQthBtAI/AAAAAAAABkc/S80frX4eU24/s640/IMGP1397.JPG" width="640" /></a></div><br />This is my wonderful window. So big!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oK-n9YnbivA/ThDMXoY6N7I/AAAAAAAABkg/3pXylQZvEVk/s1600/IMGP1400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-oK-n9YnbivA/ThDMXoY6N7I/AAAAAAAABkg/3pXylQZvEVk/s640/IMGP1400.JPG" width="640" /></a></div><br />Where I sleep.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GLJUHl5esKs/ThDMc-uSGBI/AAAAAAAABkk/_tvl3tel-ZM/s1600/IMGP1403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-GLJUHl5esKs/ThDMc-uSGBI/AAAAAAAABkk/_tvl3tel-ZM/s640/IMGP1403.JPG" width="640" /></a></div><br />The view from that window in the evening is pretty lovely, that's the entire London skyline you can see right there.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Zv82WImkT1Y/ThDM2FjOG4I/AAAAAAAABko/THemcna4_bk/s1600/IMGP1330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://3.bp.blogspot.com/-Zv82WImkT1Y/ThDM2FjOG4I/AAAAAAAABko/THemcna4_bk/s640/IMGP1330.JPG" width="640" /></a></div><br />Anyway, pie will be set, you'll have guests, they'll love it and you'll feel good. I hope your weekend was dreamy.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VufGAr_yV78/ThDNcHz67aI/AAAAAAAABks/IY5TjJ07mKU/s1600/IMGP1425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-VufGAr_yV78/ThDNcHz67aI/AAAAAAAABks/IY5TjJ07mKU/s640/IMGP1425.JPG" width="640" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-1625068422898152547?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/07/banana-bourbon-strawberry-cream-pie.htmlnoreply@blogger.com (Naomi Rose)13tag:blogger.com,1999:blog-5324690996603031592.post-8087479109146896094Wed, 29 Jun 2011 20:39:00 +00002011-07-18T19:51:32.266+01:00warm potato and samphire salad<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It's hot, then it's raining, then it's hail, then it's boiling. When the weather's indecisive, I am too. I can't decide if I want a pot of stew to warm me up or some cold salad to cool me down.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-no8Ri7GPKXs/Tgjob8QPH3I/AAAAAAAABhA/AVyk2KuHM3k/s1600/IMGP1251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-no8Ri7GPKXs/Tgjob8QPH3I/AAAAAAAABhA/AVyk2KuHM3k/s640/IMGP1251.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I got a generous gift on Monday of a bag of samphire and a jar of some homemade strawberry compote. I'm still working on what to do with the compote but the samphire needed eating right away and it was perfect for a day of unpredictable weather.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: left;">If you've never tried samphire, I urge you to! The only thing I can compare it to is asparagus, although really it's not even that similar to that. It's almost rubbery, filled with tiny pockets of salt water, tender and crunchy, it's delicious. I know that. It's delicious.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--UYp-KQdUqI/Tgjo43ReKZI/AAAAAAAABhM/Ds5jEHMJhSI/s1600/IMGP1255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/--UYp-KQdUqI/Tgjo43ReKZI/AAAAAAAABhM/Ds5jEHMJhSI/s640/IMGP1255.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This salad is a combination of salty, sweet from the roasted tomatoes and sour citrus of the lemon. It makes enough for two but I ate both portions. Ha!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">to make enough for 2 people (or one me):</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">a small bag of samphire (about two handfuls)</div><div class="separator" style="clear: both; text-align: left;">some small waxy type new potatoes, about 5 per person? I don't know, how hungry are you? that many</div><div class="separator" style="clear: both; text-align: left;">a handful of cherry tomatoes</div><div class="separator" style="clear: both; text-align: left;">a lemon</div><div class="separator" style="clear: both; text-align: left;">1 garlic clove, finely chopped</div><div class="separator" style="clear: both; text-align: left;">olive oil</div><div class="separator" style="clear: both; text-align: left;">1 bag of lambs lettuce (you could definitely use another leaf like spinach but maybe steer clear of watercress or rocket because it'll overpower the samphire)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So easy.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Chop your new potatoes into even sized halves and drop into boiling water, leave to simmer.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Grab a pretty nice dish that you might have been given by your grandmother</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-x6UXcwYzRUU/Tgjomub020I/AAAAAAAABhE/JyHBL7dfVBw/s1600/IMGP1252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-x6UXcwYzRUU/Tgjomub020I/AAAAAAAABhE/JyHBL7dfVBw/s640/IMGP1252.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Chop your cherry tomatoes in half and place cut side up in the dish. Drizzle with olive oil and put into a medium heat oven for around 15 minutes, until they're all dark and crinkly.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KmFNphSSKw4/TgjowDrBQ6I/AAAAAAAABhI/hofNXBUf-GI/s1600/IMGP1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-KmFNphSSKw4/TgjowDrBQ6I/AAAAAAAABhI/hofNXBUf-GI/s640/IMGP1253.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yTlhYvG0oik/TgjpmUbIYOI/AAAAAAAABhg/Yry8tInQHOI/s1600/IMGP1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-yTlhYvG0oik/TgjpmUbIYOI/AAAAAAAABhg/Yry8tInQHOI/s640/IMGP1273.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">They are SO sweet like this. Yum! Leave to cool. Check on your potatoes and if they're cooked, drain and put to one side.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Put your samphire into a bowl of cold water and swish it around a bit, try and find any odd leaves or bits that you don't want.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-awor9JRKdt8/TgjpKuDFixI/AAAAAAAABhU/iqoGEFgV_K8/s1600/IMGP1264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-awor9JRKdt8/TgjpKuDFixI/AAAAAAAABhU/iqoGEFgV_K8/s640/IMGP1264.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Grab the pan that you used for the potatoes and bring some more water to the boil, then drop the samphire in for 30 seconds-1 minute. Don't overcook it! Drain and plunge back into cold water to stop the cooking process.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Vr9yrjt71FM/TgjpeaRWWJI/AAAAAAAABhc/QpBORKRO5Jg/s1600/IMGP1269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Vr9yrjt71FM/TgjpeaRWWJI/AAAAAAAABhc/QpBORKRO5Jg/s640/IMGP1269.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">In a frying pan, heat a little olive oil and gently fry the potatoes. Use a medium heat and take your time. I know this seems like a lot of steps for a salad but sometimes it's nice to spend your time slowly mastering each step and putting all the components together. Less haste, more taste, you dig?</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Just before you're ready to take the now golden and crispy skinned potatoes out of the pan, add the chopped garlic for another minute or so.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Grab a bowl and layer up some lambs lettuce, then the potatoes, some tomatoes, then the samphire. Liberally squeeze the lemon juice over the whole thing then gently toss.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uoYs5jobc_g/Tgjp3rfiIWI/AAAAAAAABho/bY_NhNFw0qg/s1600/IMGP1286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-uoYs5jobc_g/Tgjp3rfiIWI/AAAAAAAABho/bY_NhNFw0qg/s640/IMGP1286.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9WvsMfjL804/Tgjpu5XV9uI/AAAAAAAABhk/U0HNCSaugsY/s1600/IMGP1281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-9WvsMfjL804/Tgjpu5XV9uI/AAAAAAAABhk/U0HNCSaugsY/s640/IMGP1281.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">favourite salad so far this year. I've missed you all, I hope you're well.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-14gvefSrjzg/TgjqHXQHKVI/AAAAAAAABhw/9xdWm1CFAQY/s1600/IMGP1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-14gvefSrjzg/TgjqHXQHKVI/AAAAAAAABhw/9xdWm1CFAQY/s640/IMGP1294.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-8087479109146896094?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/06/warm-potato-and-samphire-salad.htmlnoreply@blogger.com (Naomi Rose)7tag:blogger.com,1999:blog-5324690996603031592.post-5008551286011835449Sun, 05 Jun 2011 16:09:00 +00002011-06-05T17:09:04.767+01:00life is calling, be right backGuess what? I've got a wonderful new job where I get to eat and drink things like this:<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-x5P18uiJNpI/Teuom4To82I/AAAAAAAABgo/gRAZTf2RHiE/s1600/IMGP1000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-x5P18uiJNpI/Teuom4To82I/AAAAAAAABgo/gRAZTf2RHiE/s640/IMGP1000.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YoFcKs1zerI/Teuov6Jj9uI/AAAAAAAABgs/Q7R6m2n5zAo/s1600/IMGP1001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-YoFcKs1zerI/Teuov6Jj9uI/AAAAAAAABgs/Q7R6m2n5zAo/s640/IMGP1001.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2dGZ_HGZFTI/Teuo20XpmPI/AAAAAAAABgw/mA2UFSDK3qY/s1600/IMGP1002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-2dGZ_HGZFTI/Teuo20XpmPI/AAAAAAAABgw/mA2UFSDK3qY/s640/IMGP1002.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vtf1ETK-TaQ/Teuofyid36I/AAAAAAAABgk/liv3yzZBYzU/s1600/IMGP0999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-vtf1ETK-TaQ/Teuofyid36I/AAAAAAAABgk/liv3yzZBYzU/s640/IMGP0999.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5RyH7Lqub4Y/Teuo9m7Oz1I/AAAAAAAABg0/9nLCS2RqXT8/s1600/IMGP1006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-5RyH7Lqub4Y/Teuo9m7Oz1I/AAAAAAAABg0/9nLCS2RqXT8/s640/IMGP1006.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oAXqQ5s2dS8/TeupDH-2VqI/AAAAAAAABg4/72Uh-iXWYuQ/s1600/IMGP1008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="http://3.bp.blogspot.com/-oAXqQ5s2dS8/TeupDH-2VqI/AAAAAAAABg4/72Uh-iXWYuQ/s640/IMGP1008.JPG" width="640" /></a></div>i've also got a beautiful new flat to move into so I'll be out of action for a couple of weeks. But my new place has an oven! This summer I'm going to be baking up a storm and sharing it all with YOU.<br />See you soon!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mz8z6QK93H0/TeupJWggNsI/AAAAAAAABg8/1Cf7J5BE1mU/s1600/IMGP1015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-mz8z6QK93H0/TeupJWggNsI/AAAAAAAABg8/1Cf7J5BE1mU/s640/IMGP1015.JPG" width="640" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-5008551286011835449?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/06/life-is-calling-be-right-back.htmlnoreply@blogger.com (Naomi Rose)15tag:blogger.com,1999:blog-5324690996603031592.post-3308930067368421324Tue, 31 May 2011 20:36:00 +00002011-05-31T21:37:44.014+01:00choc chip cheesecake browniesThis is my friend <a href="http://aredheadinlondon.blogspot.com/">Jean</a>. Me and Jean like to eat. We meet to eat. Pretty sure the first time we ever met we ate an enormous lunch, then a bucket of sorbet. Then probably ate more. Whenever I want to go to a new restaurant, I dream of Jeanie.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8uiMmfuiFbs/TeVJ9-xug7I/AAAAAAAABgE/qXENFB9Rjkc/s1600/IMGP0993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="424" src="http://2.bp.blogspot.com/-8uiMmfuiFbs/TeVJ9-xug7I/AAAAAAAABgE/qXENFB9Rjkc/s640/IMGP0993.JPG" width="640" /></span></a></div>Sometimes I want to bake alongside somebody. Especially if they like stuffing their face as much as I do, and I knew Jean would appreciate brownies covered in cheesecake. Who the flip wouldn't? Pretty sure I don't need to explain to you why cheesecake and brownies go together. These are so easy to make that we managed to make them while drinking wine, looking at photos of the Chelsea fl<span class="Apple-style-span" style="font-family: inherit;">ower show and googling who played the hunky guy in Ps. I love you (not hunky <a href="http://www.google.co.uk/search?q=gerard+butler&amp;um=1&amp;ie=UTF-8&amp;tbm=isch&amp;source=og&amp;sa=N&amp;hl=en&amp;tab=wi&amp;biw=1251&amp;bih=610">Gerard</a>, the <a href="http://www.google.co.uk/search?q=jeffrey+dean+morgan&amp;um=1&amp;ie=UTF-8&amp;tbm=isch&amp;source=og&amp;sa=N&amp;hl=en&amp;tab=wi&amp;biw=1251&amp;bih=610">other one</a>).</span><br /><span class="Apple-style-span" style="font-family: inherit;"><br /></span><br /><span class="Apple-style-span" style="font-family: inherit;">To make enough brownies to make you feel sick you'll need:</span><br /><br /><div style="line-height: 1.6em; margin-bottom: 1.8em; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">8 tbsp dairy free margarine<br />2 x 100g bars of dark chocolate<br />1 1/3 cup sugar<br />1 1/2 cup flour<br />3 tbsp cocoa powder<br />1/8 teaspoon salt<br />1 tsp vanilla extract</span><br /><span class="Apple-style-span" style="font-family: inherit;">4-5 tbsp soy milk<br />1/2 cup &nbsp;chocolate chips</span></div><div style="margin-bottom: 1.8em; margin-top: 0px;"><div style="line-height: 1.6em;"><span class="Apple-style-span" style="font-family: inherit;">(for the cheesecake top)</span></div><div style="line-height: 1.6em;"><span class="Apple-style-span" style="font-family: inherit;"></span>8 ounces vegan cream cheese, at room temperature</div><div style="line-height: 1.6em;">5 tablespoons icing sugar</div><div style="line-height: 1.6em;">1/8 teaspoon vanilla extract</div><div class="separator" style="clear: both; line-height: 1.6em; text-align: center;"><a href="http://4.bp.blogspot.com/-dMFNKOEKsT4/TeVIELtGq9I/AAAAAAAABfM/MTYyyEqUJdk/s1600/IMGP0892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-dMFNKOEKsT4/TeVIELtGq9I/AAAAAAAABfM/MTYyyEqUJdk/s640/IMGP0892.JPG" width="640" /></a></div><div style="line-height: 1.6em;">Melt the chocolate and margarine over a low heat in a saucepan, then pour into a mixing bowl. Add the sugar, flour, cocoa, soy milk and vanilla and mix until combined (brownies are easy).</div><div style="line-height: 1.6em;">Line a baking dish with foil.</div><div class="separator" style="clear: both; line-height: 1.6em; text-align: center;"><a href="http://4.bp.blogspot.com/-MdETxoSSH3c/TeVH-Jos2VI/AAAAAAAABfI/DnXlFF5FYK4/s1600/IMGP0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-MdETxoSSH3c/TeVH-Jos2VI/AAAAAAAABfI/DnXlFF5FYK4/s640/IMGP0881.JPG" width="640" /></a></div><div style="line-height: 1.6em;">Pour in your brownie mix.</div><div class="separator" style="clear: both; line-height: 1.6em; text-align: center;"><a href="http://1.bp.blogspot.com/-GW_sDYJf_pA/TeVILjuMZBI/AAAAAAAABfQ/MtyTa4mi0V8/s1600/IMGP0903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-GW_sDYJf_pA/TeVILjuMZBI/AAAAAAAABfQ/MtyTa4mi0V8/s640/IMGP0903.JPG" width="640" /></a></div><div style="line-height: 1.6em;">Sprinkle with your chocolate chips.</div><div class="separator" style="clear: both; line-height: 1.6em; text-align: center;"><a href="http://1.bp.blogspot.com/-8m2GfqJxuTA/TeVIUVDbNjI/AAAAAAAABfU/JHMCKuXEY9o/s1600/IMGP0918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-8m2GfqJxuTA/TeVIUVDbNjI/AAAAAAAABfU/JHMCKuXEY9o/s640/IMGP0918.JPG" width="640" /></a></div><div class="separator" style="clear: both; line-height: 1.6em; text-align: left;">In another mixing bowl, beat the cream cheeze, sugar and vanilla until combined, then put big dollops of it all over the brownie mix.</div><div class="separator" style="clear: both; line-height: 1.6em; text-align: center;"><a href="http://3.bp.blogspot.com/-atzbKox06wU/TeVIdwtg0AI/AAAAAAAABfY/B1JBzz54q0g/s1600/IMGP0924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-atzbKox06wU/TeVIdwtg0AI/AAAAAAAABfY/B1JBzz54q0g/s640/IMGP0924.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 25px;">Skillfully</span><span class="Apple-style-span" style="line-height: 1.6em;">&nbsp;act like Jean and drag a knife loosely across to marble the top.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l3VoeLc3DLA/TeVInZUGnNI/AAAAAAAABfc/KzKaqYgl0pY/s1600/IMGP0925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-l3VoeLc3DLA/TeVInZUGnNI/AAAAAAAABfc/KzKaqYgl0pY/s640/IMGP0925.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9EM4gMSRzss/TeVIwVs9unI/AAAAAAAABfg/-bmt44TbXTs/s1600/IMGP0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-9EM4gMSRzss/TeVIwVs9unI/AAAAAAAABfg/-bmt44TbXTs/s640/IMGP0929.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 1.6em;">Put into the oven at 180C/350/gas mark 4 for around 35 minutes, until the cheesecake is golden and an inserted knife comes out clean.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-u-rWZlJac7U/TeVJEuQaHHI/AAAAAAAABfs/qWahSY3D3vI/s1600/IMGP0962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-u-rWZlJac7U/TeVJEuQaHHI/AAAAAAAABfs/qWahSY3D3vI/s640/IMGP0962.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 1.6em;">You have to wait for them to cool before you can cut them. So let Jean do the washing up while you take pictures.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AdwTl45LUTs/TeVI3WtwVrI/AAAAAAAABfk/EechkWOIaTM/s1600/IMGP0930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-AdwTl45LUTs/TeVI3WtwVrI/AAAAAAAABfk/EechkWOIaTM/s640/IMGP0930.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 1.6em;">Stare wistfully out of a window.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tQApwamD6cE/TeVI8Wlbf2I/AAAAAAAABfo/dRnKHbazJnE/s1600/IMGP0956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-tQApwamD6cE/TeVI8Wlbf2I/AAAAAAAABfo/dRnKHbazJnE/s640/IMGP0956.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 1.6em;">Then stand around while she whips you up a bowl of carbs to offset the future diabetes from the brownies (I like that logic.)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y5h0SwGRS5o/TeVQKE5JFlI/AAAAAAAABgY/dyMo4_aFhJw/s1600/IMGP0980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="http://1.bp.blogspot.com/-y5h0SwGRS5o/TeVQKE5JFlI/AAAAAAAABgY/dyMo4_aFhJw/s640/IMGP0980.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vymGrbgR2u0/TeVQcMmwh0I/AAAAAAAABgc/cgDdZqY1vlA/s1600/IMGP0987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-vymGrbgR2u0/TeVQcMmwh0I/AAAAAAAABgc/cgDdZqY1vlA/s640/IMGP0987.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 1.6em;">When they're cool, cut 'em up and share those brownies with someone who loves them as much as you do. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HgpFhmzjNfM/TeVNwYT10zI/AAAAAAAABgM/tYBFC2SXpR0/s1600/IMGP0968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-HgpFhmzjNfM/TeVNwYT10zI/AAAAAAAABgM/tYBFC2SXpR0/s640/IMGP0968.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8uJO8LRiQJM/TeVOCkrf5vI/AAAAAAAABgQ/dNIqQA2W2bM/s1600/IMGP0973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-8uJO8LRiQJM/TeVOCkrf5vI/AAAAAAAABgQ/dNIqQA2W2bM/s640/IMGP0973.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 1.6em;">Thanks Jean!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-D8Xdx9kq0ek/TeVQy0Kjv5I/AAAAAAAABgg/T46qATtQap8/s1600/IMGP0998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-D8Xdx9kq0ek/TeVQy0Kjv5I/AAAAAAAABgg/T46qATtQap8/s640/IMGP0998.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 1.6em;"><br /></span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-3308930067368421324?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/05/choc-chip-cheesecake-brownies.htmlnoreply@blogger.com (Naomi Rose)14tag:blogger.com,1999:blog-5324690996603031592.post-23997399571584861Sun, 22 May 2011 17:31:00 +00002011-05-22T18:31:07.252+01:00strawberry cardamom cake with an almond glaze and positive thoughts<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VVBd-Ci6iR8/Tdk8kzwfYAI/AAAAAAAABeI/k_sBDRkCebA/s1600/IMGP0773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-VVBd-Ci6iR8/Tdk8kzwfYAI/AAAAAAAABeI/k_sBDRkCebA/s640/IMGP0773.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">You guys, wonderful things are happening. Summer's coming, I'm starting an incredible new job, I've got a ticket to see Bon Iver in October, people are turning out to be even more amazing than previously thought. And I discovered I can bake in a toaster oven.&nbsp;</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Not only can you bake a cake with perfect crumb structure in a toaster oven, you can also load it with hidden slices of strawberries and dust it with ground cardamom and edible glitter and give yourself a tongue party.&nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ya55P_xwRyM/Tdk-fH7pSxI/AAAAAAAABew/YbX1fwYLaJk/s1600/IMGP0812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="526" src="http://2.bp.blogspot.com/-ya55P_xwRyM/Tdk-fH7pSxI/AAAAAAAABew/YbX1fwYLaJk/s640/IMGP0812.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">If you're lucky enough to have a normal oven, even better! But if you're a student or an alleged grown up like me and thought your baking days were over, think again. As long as your toaster oven has the switch on the front where you can turn the top element off, you're golden.</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I keep buying strawberries because they're always on sale at the moment and I love them, but I was getting sick of them. And I love cardamom, you need the ground up kind for this. You could try and grind the seeds yourself though, who knows what'll happen! Try it while things are good!</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">To go on the top of this cake, I made a strawberry and almond glaze. It's pretty delish and after a day it'll all soak into the cake leaving you with a supermoist cake.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VcOEa_zvvtg/TdlAQ4Q_dRI/AAAAAAAABe8/dmkOFnYA78o/s1600/IMGP0849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-VcOEa_zvvtg/TdlAQ4Q_dRI/AAAAAAAABe8/dmkOFnYA78o/s640/IMGP0849.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">To make a standard sized (9 inch-ish) cake you'll need:</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour<br />2 tsp baking soda<br />1/4 teaspoon salt<br />1 teaspoon ground cardamom<br />6 tablespoons of your preferred butter substitute, earth balance or the Pure range<br />2/3 cup granulated sugar<br />1/4 cup canola oil<br />3/4 cup soy milk<br />1 cup fresh strawberries with the tops removed, sliced into three or four pieces each</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">For the glaze you'll need:</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">about 10 strawberries with the leaves cut off</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/4 cup granulated sugar</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/3 cup ground almonds</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">some flaked almonds</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">EDIBLE GLITTER (oh yeaaaaah)</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OZ2a03zokUE/Tdk9FXXaKbI/AAAAAAAABeY/aMzVAMpBTBs/s1600/IMGP0792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-OZ2a03zokUE/Tdk9FXXaKbI/AAAAAAAABeY/aMzVAMpBTBs/s640/IMGP0792.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Beat the butter and sugar together with a wooden spoon.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-S5IWEnHcYuM/Tdk8smVMeLI/AAAAAAAABeM/yKDdnmCI77k/s1600/IMGP0774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://2.bp.blogspot.com/-S5IWEnHcYuM/Tdk8smVMeLI/AAAAAAAABeM/yKDdnmCI77k/s640/IMGP0774.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">(if you're thinking 'my, what a beautiful bowl', I think so too. I got it at Dean &amp; Deluca in New York a few years ago and I love it. Also, thanks for loving it too. If you hate it, sorry for rambling.)</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Once you've creamed the butter and sugar, add the flour, baking soda, salt and cardamom.&nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rk0leY5dxvc/Tdk82wQ0rSI/AAAAAAAABeQ/KIu4jBy7dZ8/s1600/IMGP0789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://1.bp.blogspot.com/-rk0leY5dxvc/Tdk82wQ0rSI/AAAAAAAABeQ/KIu4jBy7dZ8/s640/IMGP0789.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Gently combine then add the oil and soy milk and mix. It'll be a little lumpy but that's ok!&nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mTV76I5TWiA/Tdk8-4Rc2OI/AAAAAAAABeU/QPtiymhPirY/s1600/IMGP0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://2.bp.blogspot.com/-mTV76I5TWiA/Tdk8-4Rc2OI/AAAAAAAABeU/QPtiymhPirY/s640/IMGP0790.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Add the strawberries and gently fold in.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-S4S2vePAtso/Tdk9OnvlITI/AAAAAAAABec/B0cyU-XEnUA/s1600/IMGP0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-S4S2vePAtso/Tdk9OnvlITI/AAAAAAAABec/B0cyU-XEnUA/s640/IMGP0793.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Line your cake dish with greaseproof paper, or if it's a non-stick one just rub with a tiny bit of margarine, and pour in the batter. I've taken to using greaseproof paper because I'm anti-washing up. Yep.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Cub0n1Hgvqg/Tdk9Yahu1sI/AAAAAAAABeg/DzG-KX012KQ/s1600/IMGP0795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://1.bp.blogspot.com/-Cub0n1Hgvqg/Tdk9Yahu1sI/AAAAAAAABeg/DzG-KX012KQ/s640/IMGP0795.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Now baking times are going to vary. In my little toaster oven it has two wire shelves and two heating elements, one at the top and one at the bottom. You want to turn off the one at the top, and move a shelf as high as it will go but still leaving room for the cake to rise. I set the temperature to 180C/350F and it took about 40 minutes to bake. It's tough to give an exact time because I'm sure each tiny oven varies. Keep checking on it after about the 25 minute mark and as soon an inserted knife comes out clean, take it out and leave it to cool on a wire rack.</span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">If you're using a normal oven, 180C/350F/Gas Mark 4 for probably 30-35 minutes, but again, please check on it regularly and take it out when it springs back to the touch and an inserted knife comes out clean!</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-So9Z1ESY9SI/Tdk-ITFxAKI/AAAAAAAABek/O7TCwYWq_ts/s1600/IMGP0797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-So9Z1ESY9SI/Tdk-ITFxAKI/AAAAAAAABek/O7TCwYWq_ts/s640/IMGP0797.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Making the glaze was a good excuse to use up some more of the glut of strawberries. I switched the tv on and mashed some cut up strawberries with a fork until as smooth as possible. I mashed up about 10, that should be plenty.&nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VzVsH5VtIgk/Tdk-QGuk16I/AAAAAAAABeo/EKf2Khv9ajc/s1600/IMGP0799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/-VzVsH5VtIgk/Tdk-QGuk16I/AAAAAAAABeo/EKf2Khv9ajc/s640/IMGP0799.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Then sieve that so you're just left with the fluid and no pulp, and add the sugar and ground almonds. It should thicken up a bit but still be pretty fluid. Fold in some of the flaked almonds too and maybe add some glitter?</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--4TyHaZK2Po/Tdk-ZsM9SDI/AAAAAAAABes/lcw2I0aHuRQ/s1600/IMGP0805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://3.bp.blogspot.com/--4TyHaZK2Po/Tdk-ZsM9SDI/AAAAAAAABes/lcw2I0aHuRQ/s640/IMGP0805.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Once the cake has cooled, pour this over the top.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-X-wdQcgrWDU/Tdk-nB-BBLI/AAAAAAAABe0/CiqHFHPbkpw/s1600/IMGP0826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://1.bp.blogspot.com/-X-wdQcgrWDU/Tdk-nB-BBLI/AAAAAAAABe0/CiqHFHPbkpw/s640/IMGP0826.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Add more flaked almonds to the top and more glitter! Cut yourself a slice. On the day you make it, it's great, the day after when it's absorbed the glaze? even better.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gIPFfuP_0nk/TdlAJCeNzFI/AAAAAAAABe4/WJ7gGG7qyBY/s1600/IMGP0846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://1.bp.blogspot.com/-gIPFfuP_0nk/TdlAJCeNzFI/AAAAAAAABe4/WJ7gGG7qyBY/s640/IMGP0846.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">This is after a day, look at those little seams of strawberry. So good.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3nvO1uPBlIc/TdlF4eAa2yI/AAAAAAAABfA/QbnAy4RrAoU/s1600/IMGP0866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="http://2.bp.blogspot.com/-3nvO1uPBlIc/TdlF4eAa2yI/AAAAAAAABfA/QbnAy4RrAoU/s640/IMGP0866.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I hope your days are as positive as mine right now, I love you!</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-23997399571584861?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/05/strawberry-cardamom-cake-with-almond.htmlnoreply@blogger.com (Naomi Rose)14tag:blogger.com,1999:blog-5324690996603031592.post-4192191017867040321Sun, 08 May 2011 19:13:00 +00002011-05-08T20:13:37.841+01:00sundays are for stewing<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hGfzJA3K9s4/Tcbd00ZIeAI/AAAAAAAABd4/_oRMtOr7XBM/s1600/IMGP0724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-hGfzJA3K9s4/Tcbd00ZIeAI/AAAAAAAABd4/_oRMtOr7XBM/s640/IMGP0724.JPG" width="640" /></a></div>This is my kitchen on a sunday afternoon where i'm feeling relaxed. I've been trying to find something to have with my morning porridge that doesn't involve spoonfuls of sugar and I've decided on stewed apples. They're stewed in my wonderful Crockpot with no added sugar but with a lot of cinnamon, and they came out so sweet, I was eating the wonderful mushiness by the spoonful. It tastes just like apple pie filling so, you know, eat it whenever. Stir it into your porridge, use it in a pie, feed it to your baby. (ps. happy mothers day to all the mamas who celebrate it today, including one of my favourites, my honorary sister <a href="http://marie-bee.blogspot.com/">Marie</a>).<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hIwBN0hcc98/TcbcE6mvutI/AAAAAAAABdc/zodY5xlArjw/s1600/IMGP0695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-hIwBN0hcc98/TcbcE6mvutI/AAAAAAAABdc/zodY5xlArjw/s640/IMGP0695.JPG" width="640" /></a></div><br />You can also eat this without the guilt that would accompany eating apple pie filling straight from the can, because you're basically just eating an apple. Who feels guilty about eating apples? I made it in my slow cooker, I'm sure you can make this in a decent saucepan too, but I don't know how. Answers in the comments please!<br /><br />To make about 3 cups of this lovely stuff you'll need<br /><br />about 8-9 medium sized eating apples, I used granny smiths<br />1/2 cup apple juice<br />1 heaped tsp cinnamon<br />the juice of half a lemon<br /><br />Peel, core and chop your apples into 1 inch-ish sized cubes. I did this while watching tv, it's pretty boring standing there peeling apples.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3UqXY_VO2D8/TcbcRgH6j-I/AAAAAAAABdg/ir4sKZDQC5I/s1600/IMGP0696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-3UqXY_VO2D8/TcbcRgH6j-I/AAAAAAAABdg/ir4sKZDQC5I/s640/IMGP0696.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cVsvce2mnqY/Tcbcg5QMWnI/AAAAAAAABdk/jrk-LvHI1zQ/s1600/IMGP0699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-cVsvce2mnqY/Tcbcg5QMWnI/AAAAAAAABdk/jrk-LvHI1zQ/s640/IMGP0699.JPG" width="640" /></a></div>&nbsp;Once they're chopped, stick them into your slow cookers dish.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XUC9ZTzUCS8/TcbcwsUSKZI/AAAAAAAABdo/d7WLhREeumU/s1600/IMGP0700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-XUC9ZTzUCS8/TcbcwsUSKZI/AAAAAAAABdo/d7WLhREeumU/s640/IMGP0700.JPG" width="640" /></a></div>Add the juice of half a lemon.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1comLhyVh50/TcbdD7yErnI/AAAAAAAABds/10scrGD5Jh0/s1600/IMGP0705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="http://2.bp.blogspot.com/-1comLhyVh50/TcbdD7yErnI/AAAAAAAABds/10scrGD5Jh0/s640/IMGP0705.JPG" width="640" /></a></div>Then 1/2 a cup of apple juice.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9wJyPSjPJgE/TcbdYrR34OI/AAAAAAAABdw/sEt-0_m3lcY/s1600/IMGP0714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-9wJyPSjPJgE/TcbdYrR34OI/AAAAAAAABdw/sEt-0_m3lcY/s640/IMGP0714.JPG" width="640" /></a></div>Then finally, sprinkle on the cinnamon, stir around and mix it all up, then put the lid on and set the cooker to high for about 2, to 2 1/2 hours. It depends how smooth you like it.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-00xJMvBiTGo/TcbeNIVGwkI/AAAAAAAABd8/pNov8nUO6Q4/s1600/IMGP0727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-00xJMvBiTGo/TcbeNIVGwkI/AAAAAAAABd8/pNov8nUO6Q4/s640/IMGP0727.JPG" width="640" /></a></div>After 2 hours, take off the lid and stir it with a wooden spoon, if the textures right for you, turn it off. If it's not, leave it going! Pretty simple. Note that your house smells bloody amazing right now too.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-d4NuLHL7Qxk/TcbedeNCPlI/AAAAAAAABeA/FzGScpr5648/s1600/IMGP0741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-d4NuLHL7Qxk/TcbedeNCPlI/AAAAAAAABeA/FzGScpr5648/s640/IMGP0741.JPG" width="640" /></a></div>Eat some, save it in the fridge, whatever you want. It'll keep for about a week if you take care of it.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZyW7aEnmrTI/TcbgC7O5p5I/AAAAAAAABeE/GEgkkPUHDKE/s1600/IMGP0751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/-ZyW7aEnmrTI/TcbgC7O5p5I/AAAAAAAABeE/GEgkkPUHDKE/s640/IMGP0751.JPG" width="640" /></a></div>Make it, it's good for you and it tastes good. I made you a playlist to listen to next Sunday while you're stewing, I hope you like it. <a href="http://www.fileswap.com/dl/ILwjuivl/lets_be_calm.zip.html">Download here</a>.&nbsp;<span class="Apple-style-span" style="font-family: 'Marker Felt'; font-size: 11px;">♥</span><br /><style type="text/css">p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px Marker Felt} </style><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-4192191017867040321?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/05/sundays-are-for-stewing.htmlnoreply@blogger.com (Naomi Rose)12tag:blogger.com,1999:blog-5324690996603031592.post-8839389785902404978Thu, 21 Apr 2011 21:43:00 +00002011-04-22T16:29:26.273+01:00I'm 26! OLD.Hi homies! I turned 26 this week, I'm pretty surprised to be 26. Kind of thought I'd be at least living in a house with an oven by now.<br /><br />I went back to Wales for my birthday, first time in a year. I did a bunch of nice things!<br />Hung out on a foggy beach!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-g99pX4bK9V8/TbCStHlWSII/AAAAAAAABbI/RGIbjTkiTsc/s1600/IMGP0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-g99pX4bK9V8/TbCStHlWSII/AAAAAAAABbI/RGIbjTkiTsc/s640/IMGP0154.JPG" width="640" /></a></div>With some mutts! (they had a pretty good time)<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-E2HeF_ZZlgk/TbCS6enaymI/AAAAAAAABbM/Fa_VGdMoh8s/s1600/IMGP0177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-E2HeF_ZZlgk/TbCS6enaymI/AAAAAAAABbM/Fa_VGdMoh8s/s640/IMGP0177.JPG" width="640" /></a></div>The beach is pretty good, saw some crabs and a jellyfish.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CMEdxXFTMPg/TbCTfug4ojI/AAAAAAAABbQ/1cvpa4N0_lw/s1600/IMGP0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-CMEdxXFTMPg/TbCTfug4ojI/AAAAAAAABbQ/1cvpa4N0_lw/s640/IMGP0255.JPG" width="640" /></a></div>This is circle dancing and should only be attempted by my mother and some other nature lovers, in a forest, in the sun on the day after my birthday.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jn-oOHXQS7Y/TbCT91MWPFI/AAAAAAAABbU/UVkOhoFZ3zI/s1600/IMGP0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-jn-oOHXQS7Y/TbCT91MWPFI/AAAAAAAABbU/UVkOhoFZ3zI/s640/IMGP0287.JPG" width="640" /></a></div>This is near my house, and it's pretty awesome. There's wind in Wales, the air in London is pretty still but here it'll smack you in the face so you can't breathe for a second.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OwE77FO7WAk/TbCUZFs6-HI/AAAAAAAABbY/N5n2dQs0YYc/s1600/IMGP0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-OwE77FO7WAk/TbCUZFs6-HI/AAAAAAAABbY/N5n2dQs0YYc/s640/IMGP0365.JPG" width="640" /></a></div>For my birthday, my sister gave me this book. It is DREAMY. There's so much to make that I had to make something while in the presence of an oven, I chose the moroccan carrot salad and the stuffed cabbage. It doesn't sound like much but it was a killer dinner and it's pretty flipping easy. I've modified both recipes slightly.<br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-26KriA-1O9M/TbCVQOoOBfI/AAAAAAAABbg/2PPPKH6Tz9Q/s1600/IMGP0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-26KriA-1O9M/TbCVQOoOBfI/AAAAAAAABbg/2PPPKH6Tz9Q/s640/IMGP0301.JPG" width="640" /></a></div>The moroccan carrot salad makes about enough for 4 hungry people, the cabbage about the same too! That's convenient isn't it?<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8_sdr__zs4o/TbCWNV3j3QI/AAAAAAAABbk/KR6_a6ZNs6c/s1600/IMGP0303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-8_sdr__zs4o/TbCWNV3j3QI/AAAAAAAABbk/KR6_a6ZNs6c/s640/IMGP0303.JPG" width="640" /></a></div><br />For the carrot salad you'll need:<br /><br />750g-1kg of carrots. That's about &nbsp;8-10 normal sized carrots<br />olive oil<br />1 red onion, chopped<br />1 tsp caster sugar<br />3 crushed garlic cloves<br />1 chopped green chili<br />1/8 tsp ground cloves<br />1/4 tsp ground ginger<br />1/2 tsp ground coriander<br />3/4 tsp ground cinnamon<br />1 tsp smoked paprika<br />1 tsp ground cumin<br />1 tbsp apple cider vinegar<br />a big bunch of roughly chopped fresh coriander, as much as you can grab in your sticky fist<br /><br />Cut the carrots up into sticks, or little discs, or semi circles, however you like 'em.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-w-y17rowZek/TbCWTS6zraI/AAAAAAAABbo/3NTUBqXK_bU/s1600/IMGP0306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-w-y17rowZek/TbCWTS6zraI/AAAAAAAABbo/3NTUBqXK_bU/s640/IMGP0306.JPG" width="640" /></a></div>Bring a pan of salted water to the boil, then add the carrots and turn down the heat. Let them simmer in the water until they're tender but don't let them lose their bite, you don't want a soggy salad. Remove from the heat and drain and leave to cool.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eC-pOa-l0fg/TbCWaDnaXNI/AAAAAAAABbs/4s3BDux5MAc/s1600/IMGP0309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-eC-pOa-l0fg/TbCWaDnaXNI/AAAAAAAABbs/4s3BDux5MAc/s640/IMGP0309.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GyAp15MT4c4/TbCWh7KhjUI/AAAAAAAABbw/M-zKXE0m8q4/s1600/IMGP0311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-GyAp15MT4c4/TbCWh7KhjUI/AAAAAAAABbw/M-zKXE0m8q4/s640/IMGP0311.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Chop the onion, chili and garlic. Put a couple of tbsp of olive oil into a large pan and saute the onion until soft, then add the carrots to this, followed by all of the remaining ingredients and spices (apart from the fresh coriander).&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-s2suLLwN6_s/TbCWor2ubzI/AAAAAAAABb0/h7BiE4mhNPE/s1600/IMGP0314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-s2suLLwN6_s/TbCWor2ubzI/AAAAAAAABb0/h7BiE4mhNPE/s640/IMGP0314.JPG" width="640" /></a></div>Make sure it's all thoroughly mixed in the pan, then remove from the heat and season well, then leave to cool in a big bowl.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gzL4uUM9ntg/TbCiLTwE2MI/AAAAAAAABc8/mViJQvPGT3U/s1600/IMGP0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://1.bp.blogspot.com/-gzL4uUM9ntg/TbCiLTwE2MI/AAAAAAAABc8/mViJQvPGT3U/s640/IMGP0344.JPG" width="640" /></a></div><br />Now the cabbage! You'll need:<br />150g basmati rice, about half a cup<br />1 medium white cabbage<br />60g pine nuts, about 1/3 cup, roughly chopped<br />Bunch of fresh mint and a bunch of fresh parsley<br />3 crushed garlic cloves<br />100ml dry white wine, just under 1/2 a cup<br />100ml vegetable stock, just under 1/2 a cup<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vKw7oUJ1ORU/TbCYvzPmeZI/AAAAAAAABb8/PPitXbPqQdg/s1600/IMGP0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-vKw7oUJ1ORU/TbCYvzPmeZI/AAAAAAAABb8/PPitXbPqQdg/s640/IMGP0319.JPG" width="640" /></a></div>See, now in the book, good old Yotam tells us to cut the cabbage in half, then peel the big leaves off. Don't listen to Yotam when he says this. It makes it way trickier, just grab your cabbage and peel the big leaves off until you've got the amount you want. We ate 2 of these each so that's your guide, although I actually ate 3 so whatevs.<br /><a href="http://2.bp.blogspot.com/-py2JkeEhC7w/TbCY_L-1cAI/AAAAAAAABcE/nOsKoJaZ-N0/s1600/IMGP0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-py2JkeEhC7w/TbCY_L-1cAI/AAAAAAAABcE/nOsKoJaZ-N0/s640/IMGP0323.JPG" width="640" /></a><br />Put the rice in some water and cook it as you normally would until it's soft and done. Drain it, then put it back into the pan (not on the heat). To the cooked rice add the pine nuts, fresh herbs and the garlic and some salt and pepper and taste it and see how good it is, it's GOOD.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-O9WUnhwFTok/TbCZVggYqTI/AAAAAAAABcQ/O-koC5JWilw/s1600/IMGP0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-O9WUnhwFTok/TbCZVggYqTI/AAAAAAAABcQ/O-koC5JWilw/s640/IMGP0328.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Grab your cabbage leaves and a pan of water. Bring the water to the boil, then place a couple of cabbage leaves at a time in the water until they go a little floppy. Then grab them out of the water and run them under the cold water tab for a second so that they don't cook any longer. Pat dry.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Holding a cooked leaf in your hand, scoop some rice out of the pan with a spoon and place in the centre of a leaf.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lXPhFngMIBs/TbChywhH0kI/AAAAAAAABcw/a8bZV62QPIk/s1600/IMGP0334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-lXPhFngMIBs/TbChywhH0kI/AAAAAAAABcw/a8bZV62QPIk/s640/IMGP0334.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Fold the edges around the filling, then place edge side down in a baking dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KgxNdgcfGGs/TbCiGBidXfI/AAAAAAAABc4/UvzjEYjKGO8/s1600/IMGP0340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-KgxNdgcfGGs/TbCiGBidXfI/AAAAAAAABc4/UvzjEYjKGO8/s640/IMGP0340.JPG" width="640" /></a></div>In a jug, mix the wine, stock and some salt and pepper in a jug, then pour over the cabbage leaves making sure to cover as much as possible. Place in the oven at 180C/Gas mark 4/350F until almost all of the liquid has gone, or until the cabbage is browned.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Iyq7tWYFqys/TbCiacLm5mI/AAAAAAAABdE/hOKGAbpWB60/s1600/IMGP0350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-Iyq7tWYFqys/TbCiacLm5mI/AAAAAAAABdE/hOKGAbpWB60/s640/IMGP0350.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">SO GOOD.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OTx7Nxueryg/TbCih0V7kDI/AAAAAAAABdI/fDddoqSUAC4/s1600/IMGP0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-OTx7Nxueryg/TbCih0V7kDI/AAAAAAAABdI/fDddoqSUAC4/s640/IMGP0355.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Ps, I re-joined twitter. Again! I know. Hit me up <a href="http://twitter.com/#!/nimnam">@nimnam</a>.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-8839389785902404978?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/04/im-26-old.htmlnoreply@blogger.com (Naomi Rose)20tag:blogger.com,1999:blog-5324690996603031592.post-7137460829022562868Sun, 13 Mar 2011 17:16:00 +00002011-03-13T17:16:51.454Zrhubarb til i poobarb.<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-3p4gPz8EU2E/TXzvVWAKJJI/AAAAAAAABZw/tbT9J7O1bMo/s1600/IMGP9352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh4.googleusercontent.com/-3p4gPz8EU2E/TXzvVWAKJJI/AAAAAAAABZw/tbT9J7O1bMo/s640/IMGP9352.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">I missed you. Did you miss me? It's been a long time since we've hung out properly hasn't it. This time last year we were hanging out weekly and we were eating <span class="Apple-style-span" style="color: #660000;"><a href="http://www.thegluttonousvegan.com/2010/03/chana-masala.html">chana masala</a>&nbsp;</span>and <a href="http://www.thegluttonousvegan.com/2010/03/suns-out-its-tlayuda-time.html">spicy tlayudas.</a>&nbsp;I'm going to make it up to you, do you like rhubarb? I flipping love it.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-cxlVJgJQ3gE/TXzzeJ2wYoI/AAAAAAAABas/gPL6OncOJJA/s1600/IMGP9406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh5.googleusercontent.com/-cxlVJgJQ3gE/TXzzeJ2wYoI/AAAAAAAABas/gPL6OncOJJA/s640/IMGP9406.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Look at it! Ignore that I made this entire tart and now there's only half left. And I live alone so. There's that. I know rhubarb goes so well in pies and crumbles but with all the buds blooming and the birds squeaking, I'm not in the mood for heavy winter food, I want light flaky pastry, tender chunks of poached rhubarb and sweet toasted almonds. And ice-cream obvs.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-VpHVcvR8lPA/TXzzyhe27NI/AAAAAAAABa4/hxENKlxWAos/s1600/IMGP9416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh5.googleusercontent.com/-VpHVcvR8lPA/TXzzyhe27NI/AAAAAAAABa4/hxENKlxWAos/s640/IMGP9416.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Once you've poached the rhubarb, you end up with this incredible pink syrup too. Amazing as an ice-cream sauce, I'm dreaming of gin-based rhubarb cocktails now too. Hey, have you ever seen the film Stranger than fiction? I hung a mirror in my kitchen solely because of <a href="http://www.youtube.com/watch?v=HqxMbpHcB_o&amp;feature=related">this scene</a>.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-4soKkUFsmpA/TXz20a6iu7I/AAAAAAAABbE/8w9eePKck1I/s1600/IMGP9423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh4.googleusercontent.com/-4soKkUFsmpA/TXz20a6iu7I/AAAAAAAABbE/8w9eePKck1I/s640/IMGP9423.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Aw. Ok so this tart, you know how sometimes when you cook for people and they say 'This must have taken you such a long time to make' and you're all 'oh no way, it was really simple', but really, you've been slaving away in the kitchen ALL DAY? Well this is the opposite, people will be all 'whoa', but you'll be all 'oh it was nothing!'. For real! You could even skip the making the pastry part and buy pre-made sweet shortcrust pastry, I swear I wouldn't ever tell and you'd have more time to arrange your place to look like you always keep it that tidy.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To make this special tart you'll need:</div><div class="separator" style="clear: both; text-align: left;">either, a pre-made pastry shell, pre-made shortcrust pastry, or to make pastry yourself, I like <a href="http://www.bbc.co.uk/food/recipes/veganpastry_83823">this recipe</a> at the moment</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">About 6-8 decent sized sticks of rhubarb (like the thickness of almost a broom handle, not like a pencil)</div><div class="separator" style="clear: both; text-align: left;">1 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">1/3 cup ground almonds</div><div class="separator" style="clear: both; text-align: left;">1/2 cup-ish of flaked almonds</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That is IT. For real!</div><div class="separator" style="clear: both; text-align: left;">Once the pastry is baked you don't need anything else to go into the oven, so make it/roll it out and put it in your dish and bake it until it's golden brown. You might need to bake it blind for 10 minutes or so, then finish it off to colour it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once your pastry is ready, put it aside and put the sugar into a pan with 1 1/2 cups of water over a medium high heat. While that's heating, chop your rhubarb into thumb sized chunks.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-It1NSh9lx4s/TXzvddYNByI/AAAAAAAABZ0/QPzcoHiVCYA/s1600/IMGP9355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh3.googleusercontent.com/-It1NSh9lx4s/TXzvddYNByI/AAAAAAAABZ0/QPzcoHiVCYA/s640/IMGP9355.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Add them to the sugar water when it's started bubbling.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-0FNP2F5TUaw/TXzvjpBXG6I/AAAAAAAABZ4/9mA4rcoTxC0/s1600/IMGP9375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh6.googleusercontent.com/-0FNP2F5TUaw/TXzvjpBXG6I/AAAAAAAABZ4/9mA4rcoTxC0/s640/IMGP9375.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Keep an eye on it! It will quickly go from firm and stringy to soft and tender! When it starts to flake apart when you nudge it, start scooping it out with a slotted spoon and put it into a sieve, over a bowl.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-oRjpCimKm50/TXzv5aTrNdI/AAAAAAAABaE/H15GsfaBNIA/s1600/IMGP9384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh5.googleusercontent.com/-oRjpCimKm50/TXzv5aTrNdI/AAAAAAAABaE/H15GsfaBNIA/s640/IMGP9384.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Quite a lot of fluid will come out, but look how tender those pieces are. They completely melt in your mouth.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-l8xveBT9y0c/TXzvxGSCl3I/AAAAAAAABaA/-AvJdX3MTvk/s1600/IMGP9383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh3.googleusercontent.com/-l8xveBT9y0c/TXzvxGSCl3I/AAAAAAAABaA/-AvJdX3MTvk/s640/IMGP9383.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Pour the extra back into the pan and keep the heat quite high so that the remaining fluid reduces by about two thirds. It'll make the sweetest little sauce.&nbsp;</div><div class="separator" style="clear: both; text-align: left;">While your rhubarb is cooling, spread the ground almonds out onto the base with your fingers, they do a good job of absorbing any residual liquid from the rhubarb so that the pastry doesn't get too soggy.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/--NBD4PryCuY/TXzxQJq2aTI/AAAAAAAABaM/H1PqnsMnk4I/s1600/IMGP9392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh3.googleusercontent.com/--NBD4PryCuY/TXzxQJq2aTI/AAAAAAAABaM/H1PqnsMnk4I/s640/IMGP9392.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Use a spoon and carefully place the rhubarb all over the pastry base. (Keep an eye on your sauce!)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-H_ddnJyDT5I/TXzxcw94XtI/AAAAAAAABaU/yEzV3A04dt4/s1600/IMGP9397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://lh4.googleusercontent.com/-H_ddnJyDT5I/TXzxcw94XtI/AAAAAAAABaU/yEzV3A04dt4/s640/IMGP9397.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-Hb0kK7n2ras/TXzxkp-y3TI/AAAAAAAABaY/liaRHwYKeiw/s1600/IMGP9398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh5.googleusercontent.com/-Hb0kK7n2ras/TXzxkp-y3TI/AAAAAAAABaY/liaRHwYKeiw/s640/IMGP9398.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-SZrCBx-vP8Q/TXzxy8KL1WI/AAAAAAAABag/Q3xmjiw_UNE/s1600/IMGP9401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh3.googleusercontent.com/-SZrCBx-vP8Q/TXzxy8KL1WI/AAAAAAAABag/Q3xmjiw_UNE/s640/IMGP9401.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">So yummy! Your sauce should have thickened up a bit by now and be pretty low down in the pan. Pour it into a container to cool down. Check out the amazing colour!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-CG7QdylHQoc/TXzzi24wzpI/AAAAAAAABaw/WX6Fvai3ClE/s1600/IMGP9411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://lh4.googleusercontent.com/-CG7QdylHQoc/TXzzi24wzpI/AAAAAAAABaw/WX6Fvai3ClE/s640/IMGP9411.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Now you don't even have to toast the almonds, you could just throw them straight on, but I like the flavour, so if you do too, just stick some foil on a baking sheet, throw the almonds on and sprinkle with a little sugar. Put them into the oven for a couple of minutes on a medium high heat. I'm serious, check them once a minute, they burn so easily! Then take them out, let them cool a little, then scatter over the rhubarb.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-cxlVJgJQ3gE/TXzzeJ2wYoI/AAAAAAAABas/gPL6OncOJJA/s1600/IMGP9406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh5.googleusercontent.com/-cxlVJgJQ3gE/TXzzeJ2wYoI/AAAAAAAABas/gPL6OncOJJA/s640/IMGP9406.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Seriously the easiest and prettiest tart ever.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-wR9bQ-GAtmg/TXzzqrHxb4I/AAAAAAAABa0/ovD69xyPDJ4/s1600/IMGP9412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh4.googleusercontent.com/-wR9bQ-GAtmg/TXzzqrHxb4I/AAAAAAAABa0/ovD69xyPDJ4/s640/IMGP9412.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">I missed you all, I will try harder.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-AWp5xHRdqHY/TXzz7OF15NI/AAAAAAAABa8/pmZRdhS0fpc/s1600/IMGP9421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh6.googleusercontent.com/-AWp5xHRdqHY/TXzz7OF15NI/AAAAAAAABa8/pmZRdhS0fpc/s640/IMGP9421.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Japan, you, your people and animals are very much in my thoughts and heart.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-7137460829022562868?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/03/rhubarb-til-i-poobarb.htmlnoreply@blogger.com (Naomi Rose)25tag:blogger.com,1999:blog-5324690996603031592.post-841550104984104827Wed, 09 Feb 2011 16:58:00 +00002011-02-09T17:03:54.325Zslow cooker cakeSo, this happened. I made a cake in my slow cooker. Photographed it, you know made notes and shit. For you guys! Sat down, start typing and uploading the photos and, oh what's this? a broken laptop? Fantastic. So I did take a lot of photos, but this is all I managed to upload before the Laptop Meltdown of 2011, (blame Apple, I am right now).<br /><div class="separator" style="clear: both; text-align: center;"></div><br />I'm trying you guys. So this is a good recipe if you're a student with no oven, if you're a busy mum who'd still like to bake while cleaning up and sorting everybody out, or if you're a supposedly grown woman of almost 26 who decides to live in a cabin with no oven instead of a normal house. Here are some photos of my cabin!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TVHBnqJJ26I/AAAAAAAABZU/lRwucwm2eoA/s1600/IMGP8555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TVHBnqJJ26I/AAAAAAAABZU/lRwucwm2eoA/s640/IMGP8555.JPG" width="640" /></a></div>the kitchen!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bPy-JmgTC8U/TVHB0DxF6FI/AAAAAAAABZY/wOLciQPbD_E/s1600/IMGP8024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_bPy-JmgTC8U/TVHB0DxF6FI/AAAAAAAABZY/wOLciQPbD_E/s640/IMGP8024.JPG" width="638" /></a></div>the fridge!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bPy-JmgTC8U/TVHCCR_toYI/AAAAAAAABZc/VGigCzx-two/s1600/IMGP7838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/_bPy-JmgTC8U/TVHCCR_toYI/AAAAAAAABZc/VGigCzx-two/s640/IMGP7838.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bPy-JmgTC8U/TVHCbI2I92I/AAAAAAAABZk/lyb8v9hdzTU/s1600/IMGP7677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/_bPy-JmgTC8U/TVHCbI2I92I/AAAAAAAABZk/lyb8v9hdzTU/s640/IMGP7677.JPG" width="640" /></a></div>the bathroom!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bPy-JmgTC8U/TVHCol5OvUI/AAAAAAAABZo/meX_iTYtg8M/s1600/IMGP7627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/_bPy-JmgTC8U/TVHCol5OvUI/AAAAAAAABZo/meX_iTYtg8M/s640/IMGP7627.JPG" width="640" /></a></div>the outside!<br /><br />So this cake, it's not going to win any awards for it's appearance. You can't even really cut it into slices while it's all warm and gooey (the best time). But you can scoop some out and kind of press it into a heart shape and eat it with some ice cream. And it's definitely good enough to serve to guests, it's gooey and chocolately and the crumb structure is PERFECT. You're just going to have to trust me though because I can't show you the cross section, the close up of crumbs on the fork, the melty ice-cream shot. Frustrationville.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bPy-JmgTC8U/TVHDKJHAMAI/AAAAAAAABZs/ctmEf3e8qhE/s1600/IMGP8559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="http://1.bp.blogspot.com/_bPy-JmgTC8U/TVHDKJHAMAI/AAAAAAAABZs/ctmEf3e8qhE/s640/IMGP8559.JPG" width="640" /></a></div>At this point in my non-oven-owning life, that's enough for me. And actually, what could be better than a cake that you can just ignore for 2 hours? To make this weird/amazing slow cooker cake you'll need:<br /><br />a slow cooker obv<br />2 cups plain flour<br />1 cup sugar<br />4 tbsp cocoa<br />4 tsp baking powder<br />1/2 tsp salt<br />1 cup soy milk<br />4 tbsp vegetable oil<br />1 cup chopped nuts, I used hazelnuts<br />1 1/2 cups dark chocolate chips<br /><br />For the sauce:<br />1 1/2 cups brown sugar<br />1/2 cup cocoa<br />1 1/3 cups boiling water<br /><br />So! In a bowl, mix all the dry ingredients, then the wet until mixed. Rub some vegetable oil onto a paper towel and just wipe the inside of the slow cooker with it. Add the chocolate chips and nuts to the mix, then pour into the slow cooker. For the sauce, mix the sugar and cocoa, then slowly add the boiling water and stir it until there aren't any more lumps. Pour over the batter.<br /><br />I know it feels weird to pour fluid over cake batter but the end result is a sticky chocolate sauce that pools underneath the cake!<br /><br />Put the lid on and turn the heat setting to high for around 2 hours. It's kind of hard with slow cookers because you shouldn't take the lid off, but if you can peek through the glass and see the the cake has risen, the top isn't glossy anymore and the sauce is bubbling, it's done. Stick a knife in it to check. Leave it to cool for around 30 minutes before you cut it if you want it to look vaguely normal. If you are me, eat it with a spoon straight out of the pan.<br /><br />&nbsp;I'm sorry about the lack of photos you guys, hopefully by this time next week I'll have a fixed/better/magical computer.<br /><br />xxx<br /><span id="goog_979274327"></span><span id="goog_979274328"></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-841550104984104827?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/02/slow-cooker-cake.htmlnoreply@blogger.com (Naomi Rose)17tag:blogger.com,1999:blog-5324690996603031592.post-6799504936533004243Sun, 16 Jan 2011 17:13:00 +00002011-01-16T17:13:29.261Z<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TTMmmQpExsI/AAAAAAAABY8/7dJXDezpg3A/s1600/5238957159_ba5cdb2e4f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TTMmmQpExsI/AAAAAAAABY8/7dJXDezpg3A/s640/5238957159_ba5cdb2e4f_b.jpg" width="640" /></a></div>Oh you guys. What is this feeling called? The one that's so common to the last ten years when you have a website that people read and you take a little break to get your life back in order, and then you don't post for a while, and feel so bad? Bloggers remorse? I've got it. I've also moved into an adorable house without an oven.<br /><br />Seriously.<br /><br />I can't bake like I used to. It breaks my heart (but my butt'n'gut are happier).<br /><br />BUT. I've got a slow cooker! And a little counter top oven so trust, my friends. Trust that I will return with slow-cooked cakes (for real), and other junk. I'm sorry to keep you hanging on, life's like that sometimes isn't it.<br /><br />Miss you all.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TTMm-VXVGWI/AAAAAAAABZA/QSrWrHNq-Fw/s1600/5117893738_e9e8fbc881_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TTMm-VXVGWI/AAAAAAAABZA/QSrWrHNq-Fw/s640/5117893738_e9e8fbc881_b.jpg" width="640" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-6799504936533004243?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2011/01/blog-post.htmlnoreply@blogger.com (Naomi Rose)16tag:blogger.com,1999:blog-5324690996603031592.post-7334712546663684146Thu, 25 Nov 2010 14:52:00 +00002010-11-25T14:52:57.663Z♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥What's new homies? I've been living in this house for the last 18 months, this big bright kitchen has helped me make a LOT of cakes. But now I'm moving to a tiny little cabin which I'm going to turn into the dreamiest grotto/nest ever. I'm also starting a new job in a new place, all in the same week. Won't be baking (or posting) for a while obviously, the cookie cutters and fairy lights won't pack themselves you know. Back soon!&nbsp;<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bPy-JmgTC8U/TO53b9X6oBI/AAAAAAAABY0/-c8VJ3zCTkU/s1600/IMGP6995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/_bPy-JmgTC8U/TO53b9X6oBI/AAAAAAAABY0/-c8VJ3zCTkU/s640/IMGP6995.JPG" width="640" /></a></div><div>ps. while I'm stressing and running out of boxes, there are a ton of recipes over there on the left to keep you busy!</div><div>pps. happy thanksgiving to my american buddies &lt;3</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-7334712546663684146?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2010/11/blog-post.htmlnoreply@blogger.com (Naomi Rose)14tag:blogger.com,1999:blog-5324690996603031592.post-587315398837204734Thu, 11 Nov 2010 20:36:00 +00002010-11-11T20:36:04.331ZI finally made a gingerbread house. It only took me ALL MY LIFE (plus a christmassy playlist)I have tried so many times to make a gingerbread house. Every time either the template wasn't right, the recipe sucked, the shape changed in the oven, my icing didn't hold. You name it, it happened.<br /><br />But guess what? I finally did it.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bPy-JmgTC8U/TNxLqcmwrUI/AAAAAAAABYY/2slWzIESpWY/s1600/IMGP6813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/_bPy-JmgTC8U/TNxLqcmwrUI/AAAAAAAABYY/2slWzIESpWY/s640/IMGP6813.JPG" width="640" /></a></div>This is less of a recipe post, than a, I-finally-did-it-and-you-can-too, in time for Christmas post. The winning recipe for the gingerbread came courtesy of Vegan Dad, and the template was from BBC Food, but is actually the same template as on the Martha Stewart site, so either is good. I made the icing from Vegan Dad but with coconut milk powder instead of the soy milk powder, I couldn't find that stuff anywhere.<br /><br />The gingerbread and icing recipes are <a href="http://vegandad.blogspot.com/2007/12/vegan-gingerbread-house.html">here</a>, the template <a href="http://www.bbcgoodfood.com/recipes/4900/simple-gingerbread-house">here</a>. You'll need to print the template three times so you can cut out each shape. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bPy-JmgTC8U/TNxMw4x8zAI/AAAAAAAABYc/-HBn-TvW5Go/s1600/IMGP6786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/_bPy-JmgTC8U/TNxMw4x8zAI/AAAAAAAABYc/-HBn-TvW5Go/s640/IMGP6786.JPG" width="640" /></a></div>Once you've made the gingerbread and it's cooled and you've got your icing ready, it's so simple! My favourite bit was choosing the decorations. I went for mint imperials for the paving stones because they look like little snowballs. For the roof tiles I used some dark chocolate 'thins', with an orange fondant filling. I wanted to use more of the lovehearts but I settled with just one on the front door.<br /><br />You need something that the gingerbread can lean against as the icing sets, I used cans. Grab the front wall and a little side one and ice one edge, then press together and lean a can up against both walls.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bPy-JmgTC8U/TNxNdRe75OI/AAAAAAAABYg/J-UmBWrRCao/s1600/IMGP6789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/_bPy-JmgTC8U/TNxNdRe75OI/AAAAAAAABYg/J-UmBWrRCao/s640/IMGP6789.JPG" width="640" /></a></div>Keep going all the way around until all four walls are joined, grab some more cans.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNxNz_ogAdI/AAAAAAAABYk/ZV3FH3jswKo/s1600/IMGP6792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNxNz_ogAdI/AAAAAAAABYk/ZV3FH3jswKo/s640/IMGP6792.JPG" width="640" /></a></div>Once that's set, put a whole ton of icing cement in place ready for the roof parts, then place them on gently and help them rest with cans again, try and push the cans against the bottom part of each side of the roof.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNxOXur0TJI/AAAAAAAABYo/npWPMiwk2Uk/s1600/IMGP6796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNxOXur0TJI/AAAAAAAABYo/npWPMiwk2Uk/s640/IMGP6796.JPG" width="640" /></a></div>Then to add the roof tiles, just ice underneath and gently press them on. I just basically threw icing at this and then stuck on sweets and got completely overexcited that it was actually working. I made little icicles by piping on the icing and then kind of just twisting the nozzle quickly as I pulled it away. And then I made a path out of mints but you could make anything. Gingerbread trees, or cinnamon stick log piles or snowmen made of balls of icing!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bPy-JmgTC8U/TNxO2mzMSlI/AAAAAAAABYs/DK0E_Sj0Rog/s1600/IMGP6811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://1.bp.blogspot.com/_bPy-JmgTC8U/TNxO2mzMSlI/AAAAAAAABYs/DK0E_Sj0Rog/s640/IMGP6811.JPG" width="640" /></a></div>I made this this afternoon and already the left hand side of the roof has disappeared. I have no idea where it could be.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNxPxKC9n5I/AAAAAAAABYw/xyF7YyGuW0E/s1600/IMGP6819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNxPxKC9n5I/AAAAAAAABYw/xyF7YyGuW0E/s640/IMGP6819.JPG" width="640" /></a></div>To celebrate my gingerbread success, I made a little christmassy themed playlist. You could spend your next free day listening to it and building a little&nbsp;sugary&nbsp;house, it's a pretty killer way to spend a day. Download it <a href="http://www.mediafire.com/?talc9v00vnc9go8">here</a>.<br /><br />The playlist is:<br />I can dream, can't I -The Andrews sisters<br />Lines written in Winter -Fionn Regan<br />White Winter hymnal -Fleet foxes<br />Mrs Cold -Kings of convenience<br />Christmas -Leona Naess<br />Pistachio -Lisa Hannigan<br />Pianni -Mara Carlyle<br />Winter Birds -Ray LaMontagne<br />The was the worst Christmas ever -Sufjan Stevens<br />The Christmas song -Owl city<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-587315398837204734?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2010/11/i-finally-made-gingerbread-house-it.htmlnoreply@blogger.com (Naomi Rose)26tag:blogger.com,1999:blog-5324690996603031592.post-228774570490515623Wed, 03 Nov 2010 18:04:00 +00002010-11-03T18:04:12.525Zavocado fries or, when I tasted heaven and developed a crack-like addiction to this heavenly foodstuff. It's that good.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNGem3tU4KI/AAAAAAAABX4/_R12NouQSDA/s1600/IMGP6589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNGem3tU4KI/AAAAAAAABX4/_R12NouQSDA/s640/IMGP6589.JPG" width="640" /></a></div>Don't I always do this? Come here and tell you that I've made something that tastes AMAZING and you have to make it, no seriously this time, no really. I know I do it a lot.<br /><br />I'm topping all of those things, forget every other recipe on this site. Make these.<br /><br />Make them.<br /><br />No seriously this time.<br /><br />No really.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNGfD_PGZpI/AAAAAAAABX8/EEdmust7mCc/s1600/IMGP6603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNGfD_PGZpI/AAAAAAAABX8/EEdmust7mCc/s640/IMGP6603.JPG" width="640" /></a></div>They're that good. Imagine if you will, a french fry, a chip, whatever you want to call it. It's crispy and salty and you bite into it and there's fluffy potato inside. Yeah, yum. But then imagine it was all smooth and creamy inside. I'm not describing it right. Just try it! These took me about 20 minutes in total to make. 20 minutes and you'll be coming right back here just to say 'Omg you're totally right, I made them and I love you and I'll never doubt you again Naomi.'<br /><br />You're welcome.<br /><br />To make enough for two (even though you'll eat them all yourself) you'll need:<br />2 avocados (just a note here, don't be tempted to get ripe ones. The cooking process softens them right up and a ripe avocado just won't hold while it's cooking, get one that just gives ever so slightly when you squeeze it)<br />1 cup plain flour<br />1 cup soda water<br />2 tsp smoked paprika<br />generous pinch of salt<br /><br />and enough oil of your choice to fry them in, about 3-4 inches deep in a small pan.<br /><br />Put your pan of oil over a high heat and leave it to heat up. I haven't got a&nbsp;thermometer so I don't know what temp it should be.&nbsp;I bet having one would make it easier but I like living on the edge.<br /><br />Put the flour, soda water, paprika and salt into a bowl and whisk it.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bPy-JmgTC8U/TNGf5EMOTlI/AAAAAAAABYA/uL5uGF07V8A/s1600/IMGP6590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/_bPy-JmgTC8U/TNGf5EMOTlI/AAAAAAAABYA/uL5uGF07V8A/s640/IMGP6590.JPG" width="640" /></a></div>This is the kind of consistency you're looking for:<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bPy-JmgTC8U/TNGgIzUGE1I/AAAAAAAABYE/NOVATvMNURg/s1600/IMGP6593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="http://4.bp.blogspot.com/_bPy-JmgTC8U/TNGgIzUGE1I/AAAAAAAABYE/NOVATvMNURg/s640/IMGP6593.JPG" width="640" /></a></div>Grab your avocados and cut them in half then peel off the skin. If they're firm enough this shouldn't be too tough.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bPy-JmgTC8U/TNGgpWRPoCI/AAAAAAAABYI/mJZEC0Sj-6I/s1600/IMGP6594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/_bPy-JmgTC8U/TNGgpWRPoCI/AAAAAAAABYI/mJZEC0Sj-6I/s640/IMGP6594.JPG" width="640" /></a></div>Cut them into thickish chunks, about 4 to an avocado half. Dip a spoon into the batter and drop it into the pan of oil, if it starts bubbling, it's ready. Pick up an avocado slice and dip it into the batter, get your fingers right in there with it so it's completely coated, then quickly drop it into the oil (don't burn yourself). Sometimes they stick a little to the bottom of the pan so just use a slotted spoon and nudge them a little. Don't put more then 3 into the pan at once so they've got space.<br /><br />Leave them to cook until the batter turns golden brown then take them out and leave on some kitchen paper to soak up the excess oil.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNGh3PzwhYI/AAAAAAAABYM/zKlGUEpUrsE/s1600/IMGP6610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNGh3PzwhYI/AAAAAAAABYM/zKlGUEpUrsE/s640/IMGP6610.JPG" width="640" /></a></div>Once they're cooked, stack 'em up in a bowl and serve with some spicy ketchup, salsa, garlicky soyannaise, anything. I promise you'll like them.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNGiV056ZYI/AAAAAAAABYQ/rjTUsdfIbo4/s1600/IMGP6616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/_bPy-JmgTC8U/TNGiV056ZYI/AAAAAAAABYQ/rjTUsdfIbo4/s640/IMGP6616.JPG" width="640" /></a></div>This is how it'd look if you were rocking my favourite 'blue balls' shade of nail varnish, and you were about to put one of these into your mouth. Just sayin'.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bPy-JmgTC8U/TNGjuLQSgzI/AAAAAAAABYU/5v3OtVVEy0U/s1600/IMGP6611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_bPy-JmgTC8U/TNGjuLQSgzI/AAAAAAAABYU/5v3OtVVEy0U/s640/IMGP6611.JPG" width="640" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-228774570490515623?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2010/11/avocado-fries-or-when-i-tasted-heaven.htmlnoreply@blogger.com (Naomi Rose)29tag:blogger.com,1999:blog-5324690996603031592.post-3662238227292325799Thu, 21 Oct 2010 14:31:00 +00002010-10-21T15:31:59.255+01:00I'm an idiot.<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bPy-JmgTC8U/TMBOPvZUiqI/AAAAAAAABXw/UC1lSmGahAg/s1600/IMGP6423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/_bPy-JmgTC8U/TMBOPvZUiqI/AAAAAAAABXw/UC1lSmGahAg/s640/IMGP6423.JPG" width="640" /></a></div><br />Sometimes I bake all week and everything is disastrous. Today was the final straw, I spent all day trying to make a perfect pink himalayan salted caramel tart and it was disgusting. Seriously, tip the whole thing into the bin and forget it ever happened disgusting. But I can't forget it because I was so excited to share it with you guys! I'll keep trying, cross your fingers. In the meantime there's a whole ton of recipes over there on the left if you're dying to get into the kitchen.<br /><br />Hopefully I'll get it right soon but for now, please excuse me, I've got some feathered friends to hang out with.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bPy-JmgTC8U/TMBOlwvVKVI/AAAAAAAABX0/m9-Ww7OJjMs/s1600/DSC_1314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="620" src="http://3.bp.blogspot.com/_bPy-JmgTC8U/TMBOlwvVKVI/AAAAAAAABX0/m9-Ww7OJjMs/s640/DSC_1314.JPG" width="640" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5324690996603031592-3662238227292325799?l=www.thegluttonousvegan.com' alt='' /></div>http://www.thegluttonousvegan.com/2010/10/im-idiot.htmlnoreply@blogger.com (Naomi Rose)19