Super Cheap Sweets: Mango Sorbet (Vegan MoFo 2018)

The second part of budget week is Super Cheap Sweets. If I’m doing budget afters it’s usually something like a couple of squares of dark chocolate or half a bunch of grapes. That’s not very photogenic though so I went to the supermarket to see what I could get for cheap.

Hello Mango! Back when I got my Vitamix I read somewhere that by blending equal parts frozen mango and fresh mango you can make a pretty decent mango sorbet. I cubed the mango and put a cup of it in the blender with a cup of frozen mango from the freezer and blended until smooth. It did make a pretty decent sorbet. Though it might have been better with a hint of citrus and a smidge of agave nectar.

Then the leftovers got fed to my Gloria Bird.

Snacks Without Packaging

Sorry but I seriously need a break. At least for an hour or two. I need something savoury. There has been too much sweet in my life recently. So this is a savoury snack post. And when it comes to savoury snacks I’m obsessed with Jerky.

I can never resist a primal strip but today it’s all about going packaging free so I thought I’d make my own. I cooked up a batch of Tofu Jerky from Hearty Vegan Meals for Monster Appetites (title checks out); it’s delicious and saucy right now but after being left to cool it gets chewy and almost impossibly meaty.

I’ll be snacking on this until I can face cake again.

Spicy Without Chillies: Cooking for Kate (Vegan Mofo 2018)

So this is less ‘spicy without chillies’ and more ‘food without any hint of heat’ Kate can eat capsicums but she’ll complain a lot. When I’m cooking I have to adjust for her likes and dislikes. It’s not hard. Here’s what I do when I’m cooking one of our regular meals: Channa Massala.

Take this recipe by Vegan Richa. Obviously I’d take out the chilli flakes and chillies but I also make a lot of my spice mixes. In this recipe it’s a channa massala mix but I also do my own garam massala. Just so Kate never has to go near a chilli.

Sweets Without Sugar (Vegan MoFo 2018)

I know sugar free means different things to different people. In my life (in the coffee shop) when people ask me if something is sugar free what they usually mean is something refined sugar free.

So once again I welcome you into my home kitchen to see a treat that’s still in the test stages. Here I’m not just going for refined sugar free. We want something that’s raw. It also has to be stable at room temperature. I’ve been playing around with cookies, taking cues from those raw brownies I made last week I’m now making raw chocolate and coconut cookies, sweetened with agave nectar and dehydrated for stability. Once I have a working recipe, you’ll be the first to know but for now I’m having fun experimenting.

Baking Without Gluten (Vegan MoFo 2018)

I’m lucky not to have a gluten intolerance, wheat allergy or anything that would keep me away from the stuff. But in my other life as a woman who works in a coffee shop I meet a lot of people who are. Including one of my favourite babies.

I’m working at tweaking my favourite brownie recipe into a GF version. I admit I’m not trying very hard. Or rather it’s not that hard. My go-to recipe is from Vegan Cookies Invade Your Cookie Jar. I tend to double the recipe. To free it from gluten I’ve used Doves Farm GF flour. They suggest using more liquid but so far I’ve had success with a straight switch. It turns out a little sweeter so I’m going to have to do a few little tweaks but I’m hopeful that I’ll have a working GF brownie recipe soon.

And a slice of brownie for my favourite baby.

Creamy Without Nuts: Fravocado (Vegan Mofo 2018)

I’m going to show off a cool local product today. Made in Dawlish, Fravocado is a frozen treat made of a mix of avocados and coconut. Delicious, soft, creamy and free from all the major allergens.

We sell the original flavour at The Kind Grind. You can taste the avocado, the coconut and a hint of lime. It’s refreshing and decadent at the same time. There’s also a Raspberry Basil and a Raw Cacao flavour. Equally delicious.

If you can get yourself to a stockist I 100% recommend giving this one a go. I love it.

Flops: Italian Sausages (Vegan MoFo 2018)

When I went to make the Italian Sausages from Skye Micheal Conroy’s Seitan And Beyond I’d already made a few recipients from the book. I’d even made a few different versions of hand rolled, steamed sausages. I thought it was going to be easy. Even after I read the introduction that said they where going to be extremely wet. I thought I knew what to expect.

Yeah okay, it all went wrong. The theme of today’s post is flops after all. It was wetter than wet. I don’t know if it was my vital wheat gluten or the extremely humid weather. It definitely wasn’t my fault, I’m never wrong. But I still managed to scoop some of the really gross, wet dough up and pop it on a square of foil. Then I started to roll. And I guess I took my frustration out on the rolling process. It exploded a little.

Okay, so I ended up with seitan dough on the other side of the room. On the radiator, on the wall, in the carpet. All over the kitchen counters too. By the time I rolled the wet dough into six fat sausages and sat them in the steamer the splatters had already dried like concrete onto everything. Thank god the sausages were delicious.

They taste amazing. I wanted something a bit like the Tofurkey Italian Sausages only without chilli because Kate complains about spice. They hit the spot. They’re fantastic on pizza or chopped up on pasta when you need a low effort meal. I just follow my instincts now when it comes to hydration levels.