Easy peasy onion bhaji…
I blended a portion of sprouted chickpeas (See my ‘how to sprout’ page for guidance about this), one small onion, 1/2 tbsp coconut oil and 2 tsp curry powder. I then gradually added water until it made a mix that I could form in to sticky round blobs (similar to the consistency of rock cake mixture). It helps if you wet your hands when handling the dough, then it won’t stick to your hands, and you won’t get in such a mess!). I divided this mix in to 6 bhajis and baked at gas mark 5, turning half way through to make them golden brown on both sides.
I then mixed cooked cauliflower with a little vegan margarine and turmeric, and blended fresh organic spinach with some ground cumin and olive oil to make myself some tasty dips, which went perfectly with my crispy bhajis. I’m thinking these bhajis could make great finger food for festive buffets when family and friends pop around. 

Easy peasy onion bhaji…

I blended a portion of sprouted chickpeas (See my ‘how to sprout’ page for guidance about this), one small onion, 1/2 tbsp coconut oil and 2 tsp curry powder. I then gradually added water until it made a mix that I could form in to sticky round blobs (similar to the consistency of rock cake mixture). It helps if you wet your hands when handling the dough, then it won’t stick to your hands, and you won’t get in such a mess!). I divided this mix in to 6 bhajis and baked at gas mark 5, turning half way through to make them golden brown on both sides.

I then mixed cooked cauliflower with a little vegan margarine and turmeric, and blended fresh organic spinach with some ground cumin and olive oil to make myself some tasty dips, which went perfectly with my crispy bhajis. I’m thinking these bhajis could make great finger food for festive buffets when family and friends pop around. 

findvegan:

raw vegan “eggnog”


I tried making this as a little Christmas treat and it was very tasty! See my attempt on my facebook page:
www.facebook.com/bskitchenUK

findvegan:

raw vegan “eggnog”

I tried making this as a little Christmas treat and it was very tasty! See my attempt on my facebook page:

www.facebook.com/bskitchenUK

eggnog

(Source: findvegan)

Sprouted Christmas Tartlets!

These mini tart cases are actually raw and made from raw sprouted quinoa….

I blended a portion of sprouted quinoa with a spoonful of coconut oil, and some cinnamon and ginger for a festive twist. I also added in a small peeled apple to add some sweetness and help the mixture stick together.

I then pressed the mixture in to silicone bun cases, and put in my dehydrator for many hours! These do take a while to dry out, so perservere. Once your cases are solid enough to handle, gently tip them out of the silicone molds and place back in the dehydrator to thoroughly dry out.

I them filled them with frozen berries (The ice looks very festive, like frost) and topped with a mixture of coconut oil, vanilla essence and cocoa powder. The coldness of the berries actually causes the coconut oil to solidify, so you can spread your chocolate topping over the berries to form a solid chocolate topping.

These can be a bit crumbly to eat, so I recommend using a fork! And also, make sure you get a little of each element in every bite, as it all plays a role: The quinoa tart adds the christmassy flavour of ginger and cinnamon, the berries add sweetness, and the coconut oil adds creamy-ness. For those that are used to sweeter treats, you may want to add a little sweetener, as these can taste a little bitter, but I think they’re yummy though I say it myself!

I’ve been trying to eat more raw fruit and veg again, and to help in my quest, I concocted this soup using raw broccoli.
I simply blended a portion of raw broccoli with half a packet of silken tofu and then mixed with boiling water to form a soup consistency. I also added some macca powder for a super boost, and slight cheesy taste, with the salt and pepper helping to bring out all the flavours. So easy, and made a lovely tasting creamy super soup!

I’ve been trying to eat more raw fruit and veg again, and to help in my quest, I concocted this soup using raw broccoli.

I simply blended a portion of raw broccoli with half a packet of silken tofu and then mixed with boiling water to form a soup consistency. I also added some macca powder for a super boost, and slight cheesy taste, with the salt and pepper helping to bring out all the flavours. So easy, and made a lovely tasting creamy super soup!

What do you get if you blend together 5 tbsp of flaxseed mix with 2 tbsp fresh blueberries? Delicious breakfast bites of course! My flax powder is one of those ready bought mixes that also has pumpkin seeds, sunflower seeds and goji berries, which helps to add a little more goodness and sweetness. A perfect start to the day. 

What do you get if you blend together 5 tbsp of flaxseed mix with 2 tbsp fresh blueberries? Delicious breakfast bites of course! My flax powder is one of those ready bought mixes that also has pumpkin seeds, sunflower seeds and goji berries, which helps to add a little more goodness and sweetness. A perfect start to the day. 

These little savoury biscuits were a complete experiment with sprouted quinoa, but turned out brilliantly! I blended sprouted quinoa, half an avacado, and little cornflour and some oil, and then spooned on to a baking tray and slow baked until they started turning golden brown. They even started to puff up so became hollow inside making them lovely and light and fluffy. I will have to try and replicate them so I can share the recipe with you!

So simple, but quite effective, and very tasty! 

Figs split and stuffed with slow roasted walnuts.

I’ve been learning to make yummy mini pancakes out of sprouted goodness… completely gluten free, vegan and packed with nutrients

So far I’ve tried using sprouted chickpeas and sprouted lentils to make pancakes, and both worked really well. They’re very simple to make: just blend the sprouts with a little cornflour paste and oil (to help the mixture stick together), and then add water to make a pancake consistency. The key is to blend, blend, blend until the mixture is nice and smooth.

Then coat a frying pan with oil to stop your pancakes sticking, and spoon the mixture. Flip often to make sure they get nice and golden brown on both sides.

Then top with a little vegan spread (tastes delicious melted), or some rainbow coloured salad, they make a fantastic breakfast.

On a more positive note…

Even though I haven’t been feeling too well, big positive changes are afoot for me!

I have finally taken the plunge and officially registered as self employed! However, I have thought about it and chosen to take a more holistic approach, so along with delicious healthy truffles, recipes, and food plans, I will also be incorporating other ideas in to my business, mainly growing edible plants and herbs, and creating eco-friendly art.

I love anything to do with being creative and helping to inspire kindness to our world, and I want to share it all!

My plan is:

To make and sell my vegan, gluten-free, healthy truffles that are free from processed sugar. I am hoping that I will be well enough this week to make a test batch to send to the food lab, once they have been tested over a couple of months, I will then be able to get an official best before date, and start selling online, woohoo!

I also want to create guides and meal plans in an easily accessible format to allow those who want to to follow the B’s Kitchen Diet.

To allow me to take time out of the kitchen, I would love to grow some edible plants and herbs to sell on - I could then add these exotic and interesting ingredients to my recipes.

I am also a creative, arty girl, and I love to make beautiful things out of what others would see as ‘rubbish’. For example, for a past college project, I have turned tetra packs that I had used in my kitchen into lovely containers to grow my herbs. Waste from the kitchen given a new lease of life, and taken back to the kitchen again! I have also just invested in a mini microwave glass kiln, so can’t wait to experiment and see what I can make with some recycled glass!

I also like the idea of making things to use in my kitchen, and using organic materials that are kind to planet and people. At college I particularly enjoyed working with paper and screen printing - so look out for bold organic tea-towels, and eye-catching shopping list notebooks.

Finally I love to spend time looking at the world through a camera lense, it’s amazing what it makes you see. I’ll be selling prints of some of my favourite photos, and making unique cards suitable for all occasions.

I am currently working on developing a website that will encorporate all of this! But in the mean time, keep following ‘B’s Kitchen’, and check out my arty blog at ‘http://kirsty-bee.tumblr.com/

also, don’t forget to look me up on Facebook: 

www.facebook.com/bskitchenUK

So much going on! But so exciting!

Apologies…

Sorry that it has been so long since my last post, I have been struggling with the usual bouts of winter colds and ear infections, and as a result have lost my taste and smell for the last couple of weeks. Because of this, I haven’t been able to taste my food, so I haven’t been putting much effort in to cooking, only making sure that I get all the nutrients I need to get better, but this means nothing exciting has really been going on in B’s Kitchen, I need to wait to get my taste back so I can see what is worth sharing with you all! 

In the mean time, I will be posting some goodies that I conjured up before my taste left me.