Monthly Archives: February 2018

Emily’s crispy spinach & chickpeas

Coni Hörler Photography

Crispy Spinach and Chickpeas

This recipe offers a wonderful alternative method of cooking spinach which fully brings the flavour, with the leaves cooking down to a seaweed like consistency. The flavour is rich, so don’t worry that your mountain of spinach has reduced to a dark glossy mass a fraction of its original size, the result will be worth the effort.

Serves four as a tapas style dish.

Ingredients

500g spinach, tough stems removed
25g parsley roughly chopped
10g oregano leaves (or 1 tsp dried oregano)
Salt (Malden sea salt or pink Himalayan salt are good)
125ml olive oil
1 400g Can chickpeas, drained, rinsed and dried (240g drained weight)
2 garlic cloves, peeled and sliced

Put a large saucepan or wok on the heat then add the spinach, parsley and oregano along with half a teaspoon of salt. No oil is used at this stage.

Cook over a medium high heat, stirring frequently for approx. 10 minutes, until the leaves have lost their moisture and have become dark and are slightly sticking to the side of the pan.

Turn the heat down to medium low as you slowly add the olive oil, stirring as you go to incorporate the sticky leaves.

Cook down over a low heat for a further 20 to 25 minutes, stirring occasionally until the leaves become dark green and glossy.

Now stir in the chickpeas and cook for a further 10 minutes until the chickpeas are starting to brown.

Add the sliced garlic for a final 5 minutes of cooking.

To finish I like to squeeze the juice of half a lemon through the dish before serving.

Mamiko’s Vegan Tiramisu

Coni Hörler Photography

 

Vegan Tiramisu

This is one of our most popular desserts and everyone comes back for seconds! Mamiko’s delightful tiramisu involves three stages, but do not be alarmed, the preparation is surprisingly simple…

Yields approximately 12 portions(24cm ×24cm)

Coffee ‘cake’

2cup coconut pulp (you can also use any kind of nut pulp or coconut flakes)
2/3 cup date paste
3TBS cacao powder
6TBS coconut oil, melted or solid
1/4 tsp salt
60ml shot espresso (using 20g of coffee beans)
1tsp cinnamon

Process all the ingredients  and press into a square cake tin. Chill in freezer.

Chocolate mousse

1 cup coconut milk (or any kind of nut milk or soy milk )
150g firm tofu
1/2 cup date
1/2 tsp vanilla extract
1/8 tsp salt
6TBS cacao powder
1/4 cup coconut oil or cacao butter, melted

Blend all the ingredients in your food processor.

Pour onto the base, chill in freezer for 1/2 – 1 hour.

Vanilla cream

1cup coconut milk (or any kind of nut milk or soy milk)
300g firm tofu
1/2 cup honey (or any kind of sweetener)
2 tsp vanilla extract
1/8 tsp salt
3/4 cup coconut oil cacao butter, melted

Blend all the ingredients in your food processor.

Pour the vanilla cream on top of chocolate cream. Chill in the freezer until serving.

Garnish with cacao powder and cacao nibs before serving.