VEGAN STYLE, low fat & no added sugar, wholewheat 'STICKY" DATE/TOFFEE PUDDING/CAKE

HERE IS A VERY YUMMY PUDDING THAT ORIGINALLY DATED BACK TO THE VICTORIAN AGE OF BRITAIN..now very 21st Century and still all natural (nothing over processed and easily available) ingredients.

This makes 4-6 small molds ( ramekins)

1 1/2 cups pitted dates (chop with scissors)
1 cup apple juice
1 tsp ground cinnamon
1/2 tsp baking soda
1 tsp Vanilla extract (optional)
1 cup ground blanched almonds
1 cup whole wheat flour
1 tsp baking powder
 pinch sea salt 

Preheat oven 350F  Middle shelf

Grease the ramekins/small pots well with neutral oil ( safflower/sunflower etc.)
Place the chopped dates, spices, apple juice in small saucepan and bring to boil, and simmer for 5 mins, stirring well.
Remove from the heat and stir in  the baking soda and salt.
Allow the mixture to cool then add the ground almonds and whole wheat flour and baking powder, mix well and scrape down the bowl.
Divide equally in the molds, filling 3/4 full
Bake for 25 mins.

Remove from oven and cool slightly, un-mold with a knife onto warm plates and serve with a toffee sauce or Vegan Ice Cream.

Variations: add any fresh citrus zest or chopped nuts as you prefer.

This is wonderful, served with fresh banana and berries too.

 

 

ALL VEGAN PEANUT SOUP WITH WATERCRESS RECIPE...FOR FABULOUSNESS

 
 
This type of soup originated in Africa and is/was made with ground nuts aka known here as peanuts.
For anyone with  nut allergies you may use roasted almond butter or roasted sunflower seed butter.
In Africa it is a spicy soup, here it is mild, you may add chipotle pepper or hot sauce as desired.

Serves 4


2 tbsp safflower/neutral oil
1 cup rough  chopped onion
2 cloves garlic smashed and minced
 1 ripe bell pepper chopped (optional)
1/2 cup chopped celery
1 cup chopped yams or Russet (starchy) potatoes
1 pound carrots rough  chopped
3 cups water or vegetable stock
1 tbsp nutritional yeast flakes
1/2 cup nut butter plus 1/2 cup warm stock or water (whisk well this prevents the nut butter remaining in clumps and scorching..also any nut butter should be mixed with warm liquid and not added directly from the jar to any hot dish) 
sea salt and cracked black pepper to taste
1 tsp ground cardamon (or zest from 1/2 lemon or lime)
pinch of cayenne powder
Nut milk as needed
1 cup watercress leaves and tender stalks (may also substitute young spinach or chard)

1 1/2 cups cooked, warm brown rice/quinoa or millet

Method:

Heat the oil in a large pan and add the onion, carrots, and bell pepper and saute/sweat for 3 mins.
Add the garlic,stock, cardamon, chopped yams or potatoes, cayenne and yeast flakes, cover and simmer gently for 30 mins.
Add the peanut butter mix and simmer very slowly for 10 mins.
Blend until smooth, if it is a little thick, add some nut milk or more vegetable stock.
Check seasoning.
Add the watercress and serve in warm bowls with the cooked rice

variations:
you may add some dry white wine or apple juice after sweating off the vegetables.
Try adding minced cilantro with the watercress..this is great also served with lemon or lime wedges.

This is a fabulous soup and a perfect one for any season.