Monday 31 October 2016

Tapioca pudding

vegan, gluten free
Pearl tapioca is a gluten-free starch. While it is not nutritionally dense, it does provide some minerals and fiber.
One of the best tapioca pudding I ever had in Kawiarnia Retro Gdansk (Poland).
Here it is made into an immunity-boosting pudding with coconut milk and fresh fruit. 
Tapioca pudding, Kawiarnia Retro Gdansk (Poland)

ulica Piwna, Gdansk, Poland

90g small pearl tapioca
60ml unsweetened coconut milk 
1 teaspoon unrefined sugar

In a saucepan, bring 4 cups water to a boil over high heat. Reduce the heat to medium, add the tapioca, and simmer gently until translucent, 12-15 minutes. Drain thoroughly a fine-mesh sieve.

Put the tapioca in a bowl. Add the coconut milk and sugar and stir to mix well and help dissolve the sugar. Cover and refrigerate until well chilled, at least 1 hour and up to 24 hours.

To serve, divide the pudding among dessert bowls and top with the fruits, or 70% cocoa chocolate and nuts.

Tapioca pudding

Tapioca pudding

Friday 28 October 2016

Basic bread



500g strong whole flour
1 teaspoon salt
1 teaspoon caster sugar
1 ½ teaspoons easy-blend dried yeast
50ml olive oil
450ml warm water


Grease or flour a baking sheet and set aside. Sift the flour and salt into a large bowl, stir in the sugar and yeast, then pour in the oil. Make a well in the centre, then add enough water, mixing to form a soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round, then place it in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size. 

Knock back the dough on a lightly floured surface and shape into a large round. Place on the baking sheet, cover and leave to rise again for about 30minutes, or until doubled in size. Using a sharp knife, cut a cross on the top of the loaf and dust with a little flour.

Meanwhile, preheat the oven to 230C. Bake the bread for 15 minutes, than reduce the oven temperature to 200C and bake for a further 15-20 minutes, or until the bread is risen, golden brown and sounds hollow when tapped underneath. Turn out and cool on a wire rack. Serve in slices.

Monday 24 October 2016

Vegan Classic Creamy Coleslaw

vegan, gluten free
This coleslaw is a classic. As in, the classic. Green cabbage, shredded carrots, creamy dressing. If you're looking for a solid, dependable coleslaw that promises to play nice with all the vegan burgers at your next backyard party.

Vegan Classic Creamy Coleslaw

1 small head cabbage (green, red, or a mix)
2 to 3 large carrots (we used purple carrots)
1 tablespoon salt
2 cups vegan mayo (for recipe click here)

Vegan Classic Creamy Coleslaw

Shred the cabbage: Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large mixing bowl.

Salt the cabbage. Salting the cabbage helps it stay crisp a little longer if you're making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.

Shred the carrots. Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.

Mix the shredded cabbage and carrots together.

Whisk the dressing. Whisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste.

Mix the slaw with the dressing: Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)

try this salad with potato and sweet corn

Friday 21 October 2016

Onion Bhajis

vegan, gluten free
Quick and easy to make, these are great served as a starter before your favourite curry. You might like to try your own veggie mixes: sliced mushrooms and green beans work well, or sliced courgettes or green peppers.


115g chickpea flour  
55g rice flour  
½ teaspoon salt  
½ teaspoon turmeric  
½ teaspoon coriander  
1/4 teaspoon chilli powder  
1 teaspoon cumin  
2,5 cm piece of fresh ginger, peeled and grated  
2 garlic cloves, finely chopped  
200ml cold water  
2 large onions, thinly sliced  
1 litre sunflower oil for deep-frying


Sift the flours, salt and ground spices into a mixing bowl, stir in the cumin seeds, ginger and garlic, then whisk in the water to make a smooth batter. Add the cauliflower and onions and toss gently the batter.

Heat the oil in a large saucepan to 190C, or until a cube of bread browns in 30 second. Carefully drop heaped dessertspoonfuls of the onion mixture into the hot oil. Cook for about 3 minutes, until golden brown.

Lift out with a slotted spoon and drain on kitchen paper. Continue deep-frying the bhajis in batches until all the mixture has been used. Serve warm .