Tahini Spirals

this is a delicious nutty flavoured pasta dish, vibrant in colour & exuding utmost freshness. served with a raw sauce & raw veggies!

serves 2
ingredients
for tahini sauce:
3 Tbsp unhulled tahini
2 Tbsp rice wine vinegar
1 tsp sugar
1/4 cup water
pinch of cayenne pepper
pinch of ginger powder
1 Tbsp sesame seed oil
salt and pepper, to taste

for pasta & veggies:
enough pasta for two people!
1/4 cup carrot
1/4 cup broccoli
1/4 cup cabbage
1/4 cup cauliflower
1/4 cup beetroot
1/4 cup corn
parsley, to garnish

directions:
1. cook pasta
2. mix ingredients of tahini sauce together. stir until smooth!
3. cut veggies up very very small
4. now combine pasta, tahini sauce, and veggies, and toss until all combined!

Cherub's Chocolate Pie

today we have created a delicious sweet pie! indulge in this chocolate-tofu-tahini pie, served chilled!

ingredients
for pie crust:
3 Tbsp margarine, chilled
1 cup high grade flour
1/4 cup chilled water
1 pinch sea salt
1 pinch sugar

for chocolate centre:
3/4 cup dark chocolate chips or block
200g firm tofu
1 tsp cocoa powder
1 tsp vanilla extract
2 Tbsp soymilk
2 tsp tahini
1 pinch sea salt

directions
for pie crust:
1. combine all ingredients in a large bowl, mix until all combine, then use your hands to mould together and form a ball
2. freeze for at least an hour
3. now roll out against a floured surface until large enough to cover your pie tin (we had no pie tin around so had to divide the mixture and bake in muffin tray instead!)
4. bake in 170 C oven (preheated) for around 20 minutes, until crust has turned slightly golden brown

for filling:
1. in a pot, melt chocolate chips
2. now add rest of ingredients and using a blender, whir until smooth!
3. pour filling into pie crust & refrigerate for at least 2 hours!

enjoy! garnish with shredded coconut or orange peels!

hot parsley tea

drink this delectable tea in the morning to awaken your body & boost your health!

ingredients:
1 Tbsp fresh parsley leaves
1 pinch cayenne pepper
1 cup water
1 tsp agave nectar/sweetener of your choice

directions:
1. boil water
2. combine all ingredients & let flavours infuse for 5 minutes before drinking!

the glory of parsley:
1. full of antioxidants! decrease stress, boosts metabolism, and contains high levels of vitamins A & C
2. contains cancer-fighting compounds, particularly against colon & prostate
3. cold combatter!
4. can help maintain a healthy heart: protects against cardiovascular diseases such as strokes and heart attacks
5. parsley has an incredibly high amount of vitamin K, which is fantastic forhe nervous system & strengthens the bones

the glory of cayenne pepper:
1. detox supporter
2. toothache remedy
3. an all-round cure for infections!

Baby Root Veg Pies

these incredible pies are a fusion of a flavourful indian curry & a classic farmer's pie! they are also gorgeous and petite, our mama's ingenious creation of making them in muffin trays! amazinnn

makes 10 small pies
ingredients
for curried sweet vegetable filling:
1/2 cup pumpkin, cubed
1/2 cup kumara, cubed
1/2 cup carrots, cubed
2 cloves garlic
1 inch pinch ginger
1 tsp turmeric
pinch ground coriander
pinch mild curry powder
pinch garam masala
pinch cumin
1/3 cup peanut sauce
1/2 cup raw cashews
1 vegetable stock cube
1/4 cup water

for mash potatoes:
3 large potatoes, cubed
1 Tbsp margarine
salt and pepper, to taste

directions:
1. in one pot, bring pumpkin, kumara, and carrots to boil. in another, cook the potatoes
2. meanwhile, grind ginger, garlic, and spices in a mortar & pestle
3. drain sweet root veggies, and add ground spices, peanut sauce, cashews, stock, and water. cook together for around 10-15 minutes
4. once potatoes have boiled, add margarine & salt & pepper, and mash up until fluffy!
5. now cut puff pastry into squares and place in muffin trays. pour curry filling in & cover with a spoonful of mashed potatoes! bake in 175 C oven for 20 minutes

serve with gravy or tomato sauce and most importantly... enjoy!

Lemon Poppyseed Cake with Tofu-Ginger Cream

a scrumptious lemon poppyseed cake with a twist of ginger cream! 

ingredients
for cake:
1 cup of plain flour
1/2 cup of wholemeal
zest of 3 lemons
1/2 sugar
juice of lemons
pinch of sea salt
2 tsp vanilla essence
1 "egg"
4 Tbsp poppyseed
2 tsp ginger powder
1 small pear
1 heaped tsp baking powder
1/4 cup soymilk (only if cake is in need of more liquid!)

tofu-ginger cream:
1/3 cup silken tofu (we only had extra-firm on hand but this still work out!)
2 Tbsp margarine
2 Tbsp agave nectar
1 heaped tsp freshly grated ginger


directions:
1. mix all cake ingredients together! if too wet add the soymilk; if too dry, add more flour
2. grease a baking dish & pour in mixture! bake in an oven of 180 C for around 40 minutes

eat up! best served warm & with a nice big dollop of tofu-ginger cream