Mint & Lemongrass Hummus

August 27, 2016

I love experimenting with new hummus flavours. This time I’ve been inspired by the Rio Olympics and created this Hummus with all the flavours of a mojito! So refreshing this makes the perfect summer dip or filling for a pitta. Making hummus yourself is much cheaper than buying supermarket versions which can be laden with hidden emulsifiers and chemicals. This is quick and easy, make some today!

Mint & Lemongrass Hummus

Created by gourmetglow on August 27, 2016

All the flavours of a Mojito in a savoury snack, you couldn’t get more summery!

Category: Appetizers, Starters, Vegan, Vegetarian

Ingredients

2 cans organic chickpeas, drained
2 cloves garlic, peeled
2 tablespoons raw tahini (or any tahini)
2 tablespoons lemon juice
2 tablespoons fresh mint, chopped
1/2 stick lemongrass, outer leaves peeled
1 teaspoon sea salt
4 tablespoons extra virgin olive oil
water to loosen
black pepper to taste

Instructions

Place all ingredients in a high speed blender apart from the olive oil and water. Blend until smooth with a little texture. Add the olive oil and slowly add in any water if the mixture appears too thick.
Taste and adjust the seasoning, adding more salt, pepper or lemon juice
Transfer to a bowl and enjoy as a summer dip or fantastic lunch stuffed into a toasted pitta with salad!

Vegan Caffe Latte Ice Cream

August 27, 2016

Even if you don’t like coffee (which I don’t) you’ll probably love this. So moreish with a little caffeine kick, this tastes like a heavenly pairing of affogato with iced latte! Entirely gluten, dairy, soy, egg and refined sugar free, with no chemical emulsifiers, this is better for you than most you can buy. Try it today!

Vegan Caffe Latte Ice Cream

Created by gourmetglow on August 27, 2016

All the flavour of an adffogato with the spoonability of ice cream, what could be better?

Category: Sweet Treats, Vegan, Vegetarian

Ingredients

2 tablespoons expresso powder diluted in 1tbsp boiling water
9 medjool dates, stoned
700 millilitres organic almond milk
4 tablespoons brown rice syrup
1 tablespoon raw cacao powder
1 tablespoon vanilla extract

Instructions

Whizz the dates with a little of the milk in a high speed blender until they form a smooth paste.
Add the expresso, rice syrup, raw cacao and vanilla and blend again until well combined
Slowly pour the milk into the blender whilst running to emulsify. Once combined, blend for a further minute.
Churn in an ice cream machine and freeze in a freezer proof container. Enjoy!

Vegan Salted Chocolate & Olive Oil Sorbet

August 27, 2016

This is rich and heavenly! Entirely gluten, dairy, soy and egg free as well as containing no refined sugars, this is such a treat without the guilt. Simple and far more cost effective than buying artisan ice cream, make a batch and demolish it today!

Vegan Salted Chocolate & Olive Oil Sorbet

Created by gourmetglow on August 27, 2016

Tastes so indulgent but without the guilt. This is a truly sumptuous end to a meal!

Category: Sweet Treats, Vegan, Vegetarian

Ingredients

100 millilitres water
100 grams coconut sugar
100 grams raw cacao powder
100 millilitres extra virgin olive oil
2 teaspoons sea salt flakes
2 teaspoons vanilla extract
500 millilitres water

Instructions

Put the sugar and 100ml water in a pan and heat slowly to dissolve
Once dissolved, add the raw cacao, whisking to remove any lumps. Add the salt and vanilla and whisk again to combine thoroughly.
Very slowly drizzle in the olive oil, whisking constantly to emulsify. Once completely emulsified, VERY SLOWLY add the 500ml water, a drizzle at a time, whisking to ensure that the mixture does not split. Once combined, taste, the mixture should be quite strong as flavour will be lost as it freezes. Adjust accordingly.
Churn in an ice cream machine and freeze in a freezer proof container. Delicious!

Avocado & Charred Corn Salsa

August 26, 2016

Bursting with summery freshness and making the most of the upcoming September season for sweetcorn. This Charred Corn Salsa is fresh and delicious and bursting with goodness. Perfect as a light lunch or summer starter. Have a bowl in your fridge, it makes a great dip! Entirely gluten and dairy free.

Avocado & Charred Corn Salsa

Created by gourmetglow on August 26, 2016

Perfect light lunch or summer starter. This is quick and easy to prepare but bursting with freshness!

Category: Appetizers, Starters, Vegan, Vegetarian

Ingredients

1 avocado, halved
1 corn cob
3 tomatoes, halved
1 clove garlic
1/2 bunch coriander, chopped
1 teaspoon balsamic vinegar
1/4 teaspoon cayenne
1/2 onion, diced
3 tablespoons olive oil
1 lime, juiced

Instructions

preheat oven 200C. Put the tomatoes in a roasting tin with the whole, unpeeled garlic clove. Sprinkle with sea salt and drizzle with 2tbsp olive oil. Roast for 20 minutes.
Meanwhile heat a griddle pan and char the corn cob on all sides until slightly blackened. Remove and leave to cool.
Sweat the onion in the remaining olive oil until soft but not coloured. Add the cayenne and the roasted tomatoes. Squeeze the garlic out of its skin and add with the balsamic vinegar. Blend with a hand blender, season with salt and black pepper. Add lime juice to taste and cook for 10 minutes to reduce slightly.
Whilst the tomatoes are cooking, use a sharp knife to remove the corn kernels from the cob. Its easiest to stand the cob vertically and run your knife down, keeping it close to the core.
Add the corn to the tomatoes and stir in the coriander. Taste again and season. Top the avocado haves with the salsa (this can be served hot or cold.)
Any remaining salsa keeps well in the fridge and makes a delicious dip or even pasta sauce!

Vegan Vindaloo

August 26, 2016

Bursting with seasonal, organic vegetables, This Vegan Vindaloo is guaranteed to blow your socks off! Although hot, it remains fragrant with the spices each being identifiable. This makes a fantastic weeknight supper and freezes fantastically. Entirely gluten and dairy free, you’ll no longer need to reach for those ready meals! Enjoy!

Vegan Vindaloo

Created by gourmetglow on August 26, 2016

Wow this one is toasty hot. Great summer cooler (makes the climate seem positively chilly!) or winter warmer.

Category: Mains, Vegan

Ingredients

Spice Paste

1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon ground cumin
1 tablespoon ground ginger
1 tablespoon paprika
2 teaspoons cayenne
1 tablespoon ground turmeric
2 teaspoons ground cinnamon

Curry

1 onion, diced
2 cloves garlic, crushed
3 hot chillies, diced
Thumb sized piece of ginger, grated
2 Tins organic chopped tomatoes
1 banana, mashed
1 lime, juiced
Himalayan salt and black pepper to taste
Selection of seasonal, organic vegetables, chopped to even sized pieces
3 tablespoons organic tomato puree

Instructions

Toast the seeds in a dry frying pan until smelling fragrant and crush in a pestle and mortar with the other spices. Add 3tbsp flavourless oil and mix to make a paste.
Heat the paste in a pan and sweat the onions for 10 minutes until soft but not coloured (do this on a low heat, you may need to add a splash of water.
Once the onions have softened add the garlic, ginger and chillies and cook for 1 minute. Add the tomato puree and the rest of the vegetables.
Cook for 5 minutes before adding the rest of the ingredients. Cover and simmer for 20 minutes until the vegetables have softened. Taste and season with salt, pepper and a touch more lime juice if needed.
Serve with rice, roti or a side of your choice. Enjoy, get that sweat on!!

Whole Lime Slushie

August 21, 2016

Brazil comes to your home! This cheeky little drink makes the most of the refreshing, alkalising qualities of the Lime by using the whole fruit! So simple to make and free from high GI sugar. This little treat tastes as good as its naughty counterparts. Make it today and put some sunshine into your life!