Chickpea and Spinach Curry


This is a quick and easy vegan (or vegetarian if you use cream instead of coconut cream /milk) curry.


    • Oil for frying  (coconut oil works really well)
    • 1 onion, chopped
    • 1-2 cloves garlic, minced (or 1t garlic flakes)
    • 1 tomato chopped
    • 1 t chili flakes, or to taste
    • 1 t coriander powder
    • 1 t cumin powder
    • ¼ t nutmeg (optional)
    • pinch of clove powder
    • salt to taste
    • 2 cans of chickpeas/ garbanzo beans
    • 1 cup frozen spinach
    • ½ t brown sugar (or to tasted)…   or  try 1 t mango powder for extra flavour



  1. Fry  the onions until nearly soft
  2. Add garlic and chili. Stir well.
  3. Add the tomatoes and cook   until they soften ( about 5 min)
  4. Add the spices
  5. Add the chickpeas and spinach
  6. Cook until the spinach is nearly done (about 5 min)
  7. Add the coconut cream
  8. Simmer on a low heat (flavour develops more,  the longer you simmer the curry, but it’s pretty munch done at this point)







Remy Curry

cooking like remy.JPG

with my fractured wrist i find it nearly impossible to cook.

i made curry tonight with the help of my mom. i felt a bit like remy, the rat from the animated movie ratatouille cooking like this.


she copped the onions and garlic. she added most of the ingredients. i told her what to add, she added it.  measurements were not precise. the balance of the spices is probably a little off. i tweaked the chickpea & spinach curry a bit. i just stirred a bit. i omitted the coconut cream, because then i’d have half a can left over in the fridge and i don’t know if i will use it. i decided to add peanuts on a whim. it turned quite nice. i had my curry with some brown basmati rice.

fry in oil:

    • chopped onion
    • chopped garlic

add and create a sauce:

    • tomato paste
    • water (enough to make a sauce with the tomato paste)
    • 1 t chili flakes, or to taste
    • 1 t coriander powder
    • 1 t cumin powder
    • ½ t ginger powder
    • ¼ t nutmeg (optional)
    • pinch of clove powder
    • salt to taste

bring to boil. add the rest of the ingredients and cook until spinach is done. 

    • can of chickpeas/ garbanzo beans
    • frozen spinach
    • roasted peanuts
    • ½ t brown sugar

you can keep it on the stove at a lower heat for a while to develop more flavour. it’s probably better to add the spinach a bit later… but we were in a hurry.

it was a weird way for me to cook.


Peanut Oat Cookies

Yields up 12 dozen cookies.

This is a cookie from my childhood.  The are really scrumptious. My mother found the recipe in a 1990 collection called: Die Beste van Huisgenoot Wenresepte (published in English as: The Best of Winning Recipes from Huisgenoot).   Huisgenoot is a Afrikaans, South African magazine, also published in English as You.  The recipe was called “Koekies vir hongerige kinders” (Cookies for hungry-ish kids) and was submitted by a Mrs SJ Nel.

Supposedly this can yield up to 12 dozen cookies (yikes!), but I made mine kinda big so I got about 6 dozen.   Yeah, it’s a rather large recipe (so make sure you’re using a LARGE mixing bowl). You could probably half or quarter it. Or make the whole thing and have cookies for days!

peanutoat cookies


500 g/ 1 lb (2 cups)  baking margarine*
1½ cups soft brown sugar
4 eggs
1½ cups white sugar
425 g (800 ml /  3 cups + 3 Tbsp)  cake flour
1 Tbsp baking soda
1 tsp salt
200 g (1½ cups) peanuts (salt/ unsalted according to preference)
6 cups oats
2 tsp Vanilla essence

*I  normally use butter.  I sometimes replace 1/5  of the butter with  ±¼ cup peanut butter

If you mistakenly use barbecue flavoured peanuts it will be weird… edible, but weird (unless you’re into that kind of flavour profile, then go ahead and try it on purpose).


  1. Preheat oven to 180° C (350° F) — if your oven takes long. I usually do this just before putting the do onto the trays.
  2. Grease/ spray baking trays
  3. Cream  (with a mixer) the butter and brown sugar
  4. In a different bowl beat the eggs and white sugar until fluffy and most of  the sugar has dissolved.
  5. Add the egg mixture to the butter mixture and mix well.
  6. Sift the flour, baking soda and salt together.
  7. Mix the sifted ingredients into the wet ingredients and mix well.
  8. Add the peanuts, oats and vanilla and mix well
  9. Roll the dough into little balls and place on the baking tray and flatten with a fork…
    or scoop dough onto the trays with a spoon.  The dough spreads out quite a bit during baking,  so keep it smallish (unless you want giant cookies),  with enough space between cookies.
  10. Bake 16-20 minutes until golden brown.
  11. Allow to cool on cooling rack.


©lowercase v     2017 



Cardamom Cupcakes with Rose Frosting

On a whim I decided to bake  cupcakes today since it’s my dog’s gotcha day (adoption anniversary) and my birthday will be during the week.

I deliberately substituted some of the sugar in the cupcakes with stevia, since the icing would add a lot more sugar to the treat and I normally avoid sugar.

I ended up substituting some of the flour with brown rice flour, but that was simply because I didn’t have enough cake flour.

I considered using soy milk instead of dairy, but I was using wheat and sugar and the “normal eaters” don’t like soy milk, so I went with the dairy

I was going to bake some cookies for my dog as well, but I used the last of the eggs in the cupcakes… so dog biscuits will have to wait.

The cup cakes turned out to be pretty damn good. They do have a slight greenish hue due to the stevia leaf powder , but they taste amazing.  They go really well with coffee.

The are neither vegan nor gluten-free, but a slightly healthier version of regular cupcakes.  Here’s how I made them today.


Cardamom and Rose Cupcakes:


Yields: 12-16 cupcakes. ( I got 15 cupcakes from this batter)

1½ cup flour
1 cup brown rice flour
2 Tbsp psyllium husk (added because of the rice flour,  but also lowers GI)
½ tsp  baking powder
½tsp   bicarbonate of soda
½tsp salt
1 tsp ground cardamom
1 cup milk + 1 Tbsp apple cider vinegar,  or buttermilk.
1 tsp vanilla essence
½ cup sugar
1 tsp stevia powder
½ cup oil (or butter)
3 extra-large eggs


  1. Add the ACV to the milk and allow to curdle.
  2. Grease/spray a cup cake pan or line the pan with paper cups.
  3. Preheat oven to 180°C (350° F).  (My oven heats quickly, so I only switch it on before
    pouring the batter into the cups).
  4. Whisk together the dry ingredients.
  5. Stir vanilla into the milk.
  6. With a mixer, mix the sugar, oil and one egg. Add the other eggs one by one. Add stevia and mix until creamy.
  7. Add half the dry ingredients to the sugar/egg/oil mix. Mix well.
    Mix in half the milk.
  8. Mix in the rest of the dry ingredients followed by the rest of the milk.
  9. Pour batter into cups.
  10. Bake in oven for about 14-18 minutes… until pin/knife comes out clean.
  11. Allow to cool before icing.

(I didn’t measure the quantities for the icing, but you can use a normal butter-cream frosting recipe and just add rosewater flavouring)
Sifted icing sugar
room temperature butter
½ tsp vanilla essence
2 tsp rosewater.

  • Whisk  together ingredients with a mixer, creamy and pale with a mixer.
    (I mixed it with a spoon first before, to prevent icing dust spraying everywhere)
  • Smear onto cupcakes with a knife… or use a piping bag to decorate.


©lowercase _v 2017 













Green Mango Salad

There are many great recipes online for green mango salad, this is how I make mine. Sometimes the mangoes are ripe and it’s still pretty good. If you have a peanut allergy, use almonds (I’ve used raw almonds in this salad before and it was great).



1-2 Large green Mangoes
1 Medium Carrot
Salad leaves (optional)
½ cup Fresh Mint leaves
¼- ½ cup Spring Onions, or 1 small onion (red onion works really nicely)
Bean sprouts (optional)
1/2 cup Peanuts
2 tablespoon desiccated Coconut (dried coconut), roasted

3 tablespoon Soy Sauce (Or  sesame/ grape seed oil plus 1/2 teaspoon salt)
3 tablespoon Lime or lemon juice  (I mostly use lemon, because it’s cheaper)
1 tablespoon agave, honey or brown sugar (or a few drops of stevia).
1 teaspoon Hot Sauce (or a 1/8 – 1/4 teaspoon cayenne/red pepper)


  • Roast the coconut.(In a sauce pan on the stove, stir occasionally, until brown.)
  • Chop the leaves and mint and put into a salad bowl.
  • Peel and coarsely grate, or chop  the carrot and mangoes and add to leaves.
  • Chop the onion / spring onions and add.
  • Add bean sprouts and peanuts.
  • Blend/ Mix the dressing ingredients together.
  • Pour the dressing over the salad and mix everything through.
  • Sprinkle the roasted coconut over the salad.



©lowercase v 2017 

Vegan Cheesy Sauce

I based this sauce on this recipe  from Simple Vegan Blog for vegan cheese.  However the recipe calls for 2 cups of potato. This is a bit starchy for me so I used only one large potato and added about a cup of cauliflower.  This is the first time I’ve made this sauce so the different amounts of vegetable can still be played with, though this batch was pretty good. It doesn’t taste “exactly like cheese”. But it is pretty cheesy and a really tasty sauce or dip.


1 potatoes, peeled and roughly chopped.
3 medium/large carrots (about a cup), peeled and roughly chopped.
1 cup cauliflower florets (I used frozen
Enough water to boil vegetables.
3 Tbsp – ½ cup olive oil
¼ – ½ cup water
1 tsp salt
1 Tbsp lemon juice
½ cup nutritional yeast
½ tsp garlic powder
½ teaspoon onion powder
pinch of cayenne pepper
pinch of paprika

Boil the carrots, potato and cauliflower until soft.
Add other ingredients.
Blend (I used a stick blender) until smooth.
I kept the water until I already blended it a bit and added only ¼ cup until I had a nice thick sauce.
You can add more olive oil if you want a richer sauce. 



©lowercase_v 2017