Change of Blogs...

I've migrated my blog to my new gmail account and it has a new url. Annoyingly. So if you're after new recipes please head to Becka Eats Veggie where you'll find everything on here and all the new stuff too!

Orange a la Cannelle (v)

All we seemed to eat in Morocco for pudding was orange a la cannelle. It's one of Lex's favourite dishes, and he's currently scoffing a couple of oranges with cinnamon for breakfast!

For one portion you need:
1 orange
1/2 tsp ground cinnamon

Peel the orange with a knife to remove the skin, pith and outer membrane of the orange segments. Either slice thin slices or segment the orange and place the slices/segments in a bowl and squeeze the juice on top. Sprinkle over the cinnamon and eat. Preferably outside in the sunshine in the shade of an orange tree and within earshot of a qsbah.

Sour Cream and Corriander Dip

This works well as a dip for lots of things but was particularly good with the spiced sweet potato wedges I had earlier today.

For 1-2 servings you need:
1/2 pot sour cream
1/2 red onion, very finely diced
large handful corriander, chopped finely

Mix together. Use as required. Simples.

Roasted Sweet Potatoes, Carrots and Onions with Chilli and Smoked Paprika (v)

This was a twist on my usual store cupboard standby of Moroccan spiced roasted vegetables. I fancied doing them with smoked paprika after buying some really nice powder from 8th day. It worked really well and Lex enjoyed them too. Bonus.

For 2-3 people you need
2 sweet potatoes, cut into wedges/fat chips
2 large carrots, cut in to fat batons
2 red onions, cut into 6ths
1 tbsp olive oil
1 tsp chilli powder
1 tsp smoked paprika powder
salt and pepper

Toss the vegetables in the oil. Season and add the chilli and paprika. Turn out on to a baking sheet and roast in a hot oven for 20 mins or so till tender and slightly charred. Serve with sour cream and corriander dip.

Cheat's Curry with Random Ingredients (v)

I love the Shana brand of ready meal packet curries. They are authentic Indian curries which are probably dreadful on the ethical scale as they'll be air freighted :/ but they are as good as a takeaway on a night where you have no time. Last night was one of those nights...

For one person you need:
1 packet Shana Madras curry sauce
1 leftover cooked vegan sausage, cut into slices
1 cup random cooked vegetables (I had broccoli, brussels sprouts, frozen peas and sweetcorn)

Place the sauce in a pan and add everything else along with a dash of water. Heat. Serve with oven chips (waaaaay classy bird. That's me :D). Dinner in 10 mins.

Noodles with Tofu, Mushrooms and Watercress in Blackbean Sauce (v)

I love watercress and think it's highly underused as a cooked vegetable. Use it like spinach but appreciate the peppery bite of it more than metallic spinach. This was very quick to throw together and tasted lovely.

For one hungry person you need:
1 bundle noodles
1/2 packet watercress
1 onion, sliced
3-4 mushrooms, sliced
1/2 jar waitrose cooks ingredients blackbean sauce
1 marinated tofu steak, cut into bite sized pieces
1 tsp vegetable oil

Cook/soak the noodles and leave to drain. Fry the onion and mushrooms in the oil for 4-5 mins. Add the tofu pieces and cook for a further 5 mins till lightly browned. Add the blackbean sauce (and a little extra water to get it all out of the jar). Heat through. Turn off the heat and add the watercress. Allow to wilt. Serve on top of the noodles and scoff. Yummy.

Chocolate Cake (v)

I had some sweetened soya milk to use up and found this recipe in a Suma cookbook I picked up at the brilliant 8th day co-op in Manchester. It went down a storm with friends on Sunday, especially served warm with some fresh strawberries.

***warning*** this makes a HUGE cake so either scale back the ingredients, or freeze some for another day!

For 12-14 slices you need:
390g plain flour
440g vanilla sugar
6 tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
500ml sweetened soya milk
185ml vegetable oil
2 tbsp cider vinegar
2 tsp vanilla extract

Mix the dry with the wet and pour into a 23cm cake tin. Bake in a moderate (170 degrees) oven for about 45-60 mins. Leave to cool a little before slicing.