Tea time treat
-Vegan chocolate rice pie
-Iced tea
-Orange juice
-Squashed banana with a pinch of cinnamon
Lately I’m a little overwhelmed, so I’m a little away from the net and this blog. I’m really sorry, will you forgive me? Though I was really busy, I did find time for a little winter vegan treat: chocolate rice pie. A real pleasure that rarely lasts long here, though Bear hasn’t really a sweet tooth, he can’t resist to eat one more serving.
Diner
-Palack paneer
-Basmati rice
-Lemon apple and kiwi pie.
I’m really busy lately but yesterday, we were having a meal together with my colleagues. As one of our colleagues has a broken leg, we had some Indian take away. And as I can’t imagine a good meal without a sweet touch, I decided to bake a pie. I was thinking of lemon pie. But well, I had to do it vegan, and without margarine to avoid palm oil.
Most of my colleagues are omnivores. When, I told them that I baked some vegan dessert, they joked about it: so we are eating flour and water? Bread? It can only be some sugary bread alike…Well, I really managed to amazed them with this pie!
I didn’t have any vegan recipe, and I was in a creative mood : I tried to create some lemon filling with lemons, apples and agar-agar (jelly seaweed). It took me something like one hour and a half taking into account that I did the soya milk on that evening for the sweet vegan crust pastry. Believe it was quite quick for a dessert. The lemon jelly is also really tasty on its own.
There were no leftovers…
Breakfast
-Vegan coco chocolate mousse
-1 hot cereal brew
-1 bowl of cereals with dried fruits and nuts
-2 mandarins juiced
By now, you know that I just cannot imagine a breakfast without a little treat. Mornings are so hard, I believe one deserves a treat for getting up! So yesterday evening while my spinach little pies were baking, I really quickly prepared some vegan mousse with coco milk, chocolate and agar-agar. The idea is to whisk them in the morning before serving to have a sort of mousse texture.
Agar-agar? it’s a seaweed which behave like gelatin. And, don’t believe Eryn, there’s no seaweed after taste. Either she has never tested it, either this after taste is unconscious. And I’d rather have unconscious after-taste of seaweed than animal corpses…And it’s pretty easy to play with it. Oh, sorry, I just got angry when reading that. I just couldn’t concentrate on anything else then. It’s a shame as she seems to have pretty photos. If you want to know more about agar-agar just check on Clea’s blog, she seems to enjoy playing with it.
Oh, and I’m sorry about the colours of this photo. Doing photos in the late evening or early in the morning will rarely give pretty results…
Howdy! Just a quick post to tell you that when you add calcium to soya milk it coalgulates and gives a fluffy soya cream. Surprised I googled up and saw that there are research articles (to whom we don’t have access if you’re not a researcher in this domain yourself) explaining how to add calcium to soya milk without making it coagulate…Well, this will stay a mystery then.
Any answers?
At least I understand why my home-made milk separates when I put it in my Ricoré (it has calcium, not much though, and the bought soya milk I get have calcium added and don’t have this curdling effect).
This photo has been found here.
Breakfast
-Rice and fruit pudding
-Apple, orange
-Half a banana smashed with cinnamon
I’m back from a three weeks professional trip in North-East and South of France. And as usual, I had to forget something: this time it’s my camera. Well, it’s not lost so everything is okay, I’ll have it back in two weeks I believe.
Each time I come back from a trip it’s a real fuss to have me back on tracks cooking for the forthcoming days. First, I have to quickly go shopping for fresh vegs and fruits. Then, I have to urge preparing some beans, and some cereals or soup to be able to plan my week menus. But, as you can guess the evening I arrive there’s few possibility to go shopping, and this is how I came up with chestnut milk or soya milk made out of flour. And I realised that with a few drops of nut oil I could find this little greasy taste you have with milk. More over it prevents the milk from separating into a floury and watery part. Still you need to stir the milk before serving but less than before.
For the fruits, I had packed them in my suitcase as I cannot imagine a breakfast without them. I don’t know if you have access to rice flakes but if you do, this recipe of rice pudding takes less than 5 minutes. So don’t tell you don’t have time. Even my water takes longer to boil (I’m joking…)
