Food photos - recipes to follow

I've been terribly slack on the food blogging front (well on the blogging front in general) and so I thought that I would share a few photos of what we have been cooking (and eating) and that this might prompt me to get some recipes up to go with the images.

Beans on toast (with parsley, tomatoes and spices)

Lentil and rocket salad (with a tahini and lemon juice dressing)

Grilled veggies (mushrooms, zucchini and eggplant)

Rosemary roast veggies (pumpkin and sweet potato)

Polenta encrusted tofu (with mushrooms, asparagus and fried polenta)

Choc-chip cookies

Coconut sticky rice

Choc-Orange Cupcakes

This weekend we had two parties to attend - one for each afternoon - and so I baked up a big batch of these yummy choc-orange cupcakes.



I just used the recipe for vanilla cupcakes from Vegan Cupcakes Take Over the World and topped them with icing made with organic fair trade cocoa and orange zest. They were a hit at both parties. Several people commented on how yummy they were and were surprised to be informed that they were vegan.

Vegan Brownie Cupcakes

It was my friend Elissa's 30th birthday last week, and so I decided to bake her cupcakes. I poured over my new book for days beforehand and felt so confused about which recipe to try out first, but in the end I decided to go for "Vegan Brownie Cupcakes" - which I made with organic fair trade chocolate, cocoa and sugar and organic flour.



I must say: they were a success - dense, chocolatey and rich, mmm...

Vegan Chocolate Pie

This was such a simple recipe that I didn't really have very high expectations, but I must say this pie was simply delicious!


Ingredients
1/4 cup spelt flour
1/4 cup rice flour
1/2 cup almond meal
1 tablespoon of vegetable oil
water
500g silken tofu
150g dark chocolate (preferably organic and fair trade)


Mix flour, almond meal and oil together and add water until you get the right consistency - it should stick together without being sticky. Press the pastry evenly into a pie dish or a shallow cake tin with the pastry and bake in oven for around 8 minutes on 180 celcius. (I placed some chickpeas on the base for the last few minutes to stop it from rising up too much)

Melt the chocolate and then combine with tofu in a blender. Blend the mixture together and pour onto baked pie crust. Place in fridge for at least two hours while it hardens.

Serve with strawberries or other yummy fruit.