Sunday, April 17, 2011

Chai Latte Cupcakes

I thought this would be a fantastic cupcake flavor a while ago when I started drinking soy chai lattes a bit more regularly. After a major cake disaster last week I almost gave up baking altogether (completely irrational I know), but I'm glad I didn't because i must say, these cupcakes are my favorites!

Ingredients:
1 1/2 cups wholemeal flour
1/4 cup ground linseed
1 cup raw sugar
1 tsp Baking soda
1 tsp cinnamon
1/2 tsp nutmeg
Chai Latte:
1 1/2 cups of brown rice milk (soy would work good too)
2 chai tea bags
1 tsp vanilla essence
2 Tbsp apple cider vinegar
1 mashed banana (add at the end)

So first of all heat milk and two tea bags in a small pot on the stove on a low heat. Stir regularly for about 10 mins or until the tea bags steep and the chai spices can be tasted in the milk.

In a large bowl mix all the dry ingredients together and set aside. Once the chai latte is cooked add the cider vinegar and then pour slowly into the dry ingredients and gently stir. Add the mashed banana and mix all ingredients until well combined. Pour mixture into 6 large tins or 12 smaller tins and bake in the oven for about 20-25mins at 180. Oh and remember to lightly spray the tins so they don't stick!

Feel free to add frosting if you wish, I thought they were fabulous without it!

Wednesday, April 13, 2011

Pumpkin and Mushroom Pangrattato

I found this recipe today in the Otago Daily Times and was very excited to see it happened to be a vegan recipe! When I was in Nelson two weeks ago Dad and Sally gave me a "Plankville" Pumpkin to bring back home with me, it was a huge Pumpkin that's fed lots of people and that we still have left in the frifge. So this is a fantastic Autumn dish we didn't have any fresh herbs so used all dried herbs, Reuben cooked it and did a great job!

Ingredients:
Olive Oil
1 onion, finely chopped
2 cloves garlic (or however much you want)
1/4 pumpkin -chopped into small cubes
200g mushrooms cut in half or finely chopped
2 bayleaves
a few sprigs of thyme (or teaspoon dried)
1 cup vegetable stock (or red wine, or chopped tomatoes)
salt and pepper
Pangrattato:
2 slices stale bread (we used a hunk of turkish bread)
2 cloves garlic
1 chilli (fresh or dried) finely chopped
grated zest of an orange
handful of parsley (or tsp dried parsley)

Heat olive oil in a large pot then add onion and garlic and cook slowly. Lower heat and add chopped pumpkin and mushrooms. Stir to coat with oil, then add wine or stock and herbs. Allow to simmer for 20 mins r so until pumpkin is cooked.

Meanwhile make the pangrattato. Tear the bread and put ina blender/foodprocessor. Blitz until it forms rough crumbs. Add other ingredients and blitz until it is all chopped. Heat a little oil in a frying pan tip in the breadcrumb mix and stir until it is starting to turn golden brown and crisp. When vegetables are cooked, sprinkle the breadcrumb topping over. We also added chopped almonds and cashews which was good too!

Monday, April 4, 2011

PLEASE say NO to Factory Farming New Zealand!


I'd like to bring your attention to a really important issue happening right now here in NZ.

Battery hen farming in NZ is cruel and unneccessary. Cages have been banned in several countries throughout the world however NAWAC has recommended that existing cages are replaced with new cages that offer no real animal welfare improvements.

You can HELP by going to www.nocages.org.nz and sign the petition protesting the use of battrry cages in NZ.

You can also help provide moral support to the wonderful man living in a cage outside of Dunedin (the city i live in) - see person in a cage on fwww.facebook.com

If you want to make a financial donation www.safe.org.nz can use any help possible fundraising for their TVcommercisls and excellent work they do for animals!

Thank you!