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
- Fry the onions until nearly soft
- Add garlic and chili. Stir well.
- Add the tomatoes and cook until they soften ( about 5 min)
- Add the spices
- Add the chickpeas and spinach
- Cook until the spinach is nearly done (about 5 min)
- Add the coconut cream
- Simmer on a low heat (flavour develops more, the longer you simmer the curry, but it’s pretty munch done at this point)
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!
500 g/ 1 lb (2 cups) baking margarine*
1½ cups soft brown sugar
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).
- Preheat oven to 180° C (350° F) — if your oven takes long. I usually do this just before putting the do onto the trays.
- Grease/ spray baking trays
- Cream (with a mixer) the butter and brown sugar
- In a different bowl beat the eggs and white sugar until fluffy and most of the sugar has dissolved.
- Add the egg mixture to the butter mixture and mix well.
- Sift the flour, baking soda and salt together.
- Mix the sifted ingredients into the wet ingredients and mix well.
- Add the peanuts, oats and vanilla and mix well
- 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.
- Bake 16-20 minutes until golden brown.
- Allow to cool on cooling rack.
©lowercase v 2017
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
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.