Archive for February, 2011

February 28, 2011

Peanut Butter Blondies! V/GF

Blondies are kinda like a cookie/brownie slice. In short: Orgasmic. If you love peanuts and peanut butter then you’re in for a total treat! This one is from “Vegan Cookies invade your Cookie Jar”.

PEANUT BLONDIES

Preheat oven to 160 degrees celcius and lightly grease a 8 x 8 inch slice tin.

In a bowl, mix together 3/4 cup peanut butter (you can use either smooth or chunky, it’s your choice), 1/3 cup olive oil and 1 cup brown sugar.

DSC04053

Stir in 2 tsp vanilla extract and 1/4 cup soy milk.

DSC04052

Stir in 1 cup gluten free plain flour and 1/2 tsp baking powder. You’ll have a thick, moldable dough. If you need to use your hands to knead it, that’s fine!

DSC04054

Press mixture into prepared tin.

DSC04055

Sprinkle on 1/3 cup peanuts, either chopped or halved.

DSC04056

Bake for about 25 minutes until the edges are barely darkened. The top will appear soft, which is what you want as you’re aiming for an almost fudgy texture.

DSC04057

Cool completely before serving. Slice any which way!

DSC04059

DSC04060

Here’s one I made at a later stage to look more like a pie! 😉

IMG_0639

February 28, 2011

Cauliflower Fried “Rice”! V/GF

Since I learned I can no longer eat rice (I wept many times. I am, after all, the Risotto Queen. /sigh) I found this recipe! It really does taste like fried rice… but less oily and it’s all vegetables. I’m in awe of it. If I weren’t so full right now I would sit down and eat the whole pot. I feel that this amount serves three for a decent meal, but the original recipe (which surprisingly came from a Tony Ferguson diet cookbook) says it serves four.

It’s simple to whip up and oh so delicious.

Cauliflower Fried “Rice”

Cut up 500g cauliflower into evenly sized pieces and wash. (I used a whole head and once I cut off the leaves it weighed exactly 500g. Nifty!)

DSC04155

Place in a food processor and pulse until it resembles rice.

DSC04156

Dice 3 spring onions, mince 2 cloves garlic and grate 2cm fresh ginger.

DSC04158

Slice 100g green beans into small pieces (approx 1cm) and dice 1/2 red capsicum.

DSC04160

Heat 1 tbsp oil in a wok or large saucepan and sautee onion, garlic and ginger until fragrant.

DSC04162

Add the cauliflower, beans and capsicum and stir until the mixture turns a light golden colour (a few minutes).

DSC04163

Add 1 tbsp gluten free soy sauce and stir through. Add pepper to taste.

DSC04164

Cook until cauliflower is tender. Stir through 1/4 cup chopped coriander and serve! 😀

DSC04165